Red Chile Cream Sauce

Directions

  1. Heat olive oil in a medium sauce pot. Add the onion, carrot, red pepper, garlic and sauté until the onions begin to caramelize.
  2. Add the Pasilla Chile Paste and cook for additional minute.
  3. Add the chicken broth and bring to a simmer for 10-15 minutes.
  4. Puree the chile mixture in a high-speed blender until smooth. Strain through a fine mesh strainer into a clean sauce pot.
  5. Add the heavy cream and bring back to a boil. Reduce the sauce until the correct consistency is achieved.
  6. 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