- 2 habanero peppers
- 2/3 cup milk, divided (or as needed)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 pinch ground paprika
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 350 degrees F (175 degrees C).
- Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
- Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
- Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.
03/30/2018
recipepes.com
Habanero Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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