Wicked creamy heat…
Now here’s a hearty sauce that’ll wake you right up! Habanero cream sauce can bring life to all sorts of dishes, from drizzling it on top of enchiladas to flavoring a hearty soup. Try it, too, on pasta or simply as a sauce topping for fresh vegetables like broccoli or cauliflower. Careful when handling habanero peppers: they pack a punch and can lead to serious chili burn. Wear gloves, particularly while removing the seeds.
- 2 cups heavy cream
- 1 cup chicken broth
- 1 to 2 habanero peppers more = hotter, destemmed, quartered, and seeded
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- Salt and pepper to taste
- Melt the butter over medium heat in a large saucepan.
- Place the habanero quarters and garlic in the butter and sauté for approximately 3 minutes to flavor the butter.
- Add the flour, stir to combine for 30 seconds.
- Add the heavy cream and sugar.Continue to stir while bringing to a boil and the sauce thickens.
- Lower heat and slowly add the chicken broth, stirring continuously, until the sauce reaches the thickness you prefer.
- Remove the sauce from the heat and let it cool to room temperature. Remove the habanero quarters, then pour the sauce into a sealable container or serving bowl.