Red Chile Cream Sauce
Red Chile Cream Sauce
Directions
- Heat olive oil in a medium sauce pot. Add the onion, carrot, red pepper, garlic and sauté until the onions begin to caramelize.
- Add the Pasilla Chile Paste and cook for additional minute.
- Add the chicken broth and bring to a simmer for 10-15 minutes.
- Puree the chile mixture in a high-speed blender until smooth. Strain through a fine mesh strainer into a clean sauce pot.
- Add the heavy cream and bring back to a boil. Reduce the sauce until the correct consistency is achieved.
- Season with salt and pepper.
Ingredients
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 ea. Peak Fresh Produce® Carrot(s), small dice
- 1 ea. Peak Fresh Produce® Pepper(s), Red Bell, seeded, stem removed, small dice
- 2 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tbsp. Roma® Oil, Olive
- 3 tbsp. Contigo® Pasilla Chile Paste
- 2 cups West Creek® Broth, Chicken
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground