Salsa de Crema con Chile Serrano

Serrano Chile Cream Sauce

I like this contemporary (nueva style) spicy cream sauce with chicken or pork. It's also very good with firm white fish, such as swordfish or sea bass. Try it with carrots, broccoli, corn, or other vegetables.

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Ingredients

Makes about 1½ cups

▢ 2 to 3 fresh serrano chiles sliced in thin rings with seeds (wear protective gloves)
▢ 2 medium shallots peeled and coarsely chopped
▢ 2 large garlic cloves thinly sliced
▢ 4 tablespoons unseasoned rice vinegar
▢ 1 cup canned fat-free reduced-sodium chicken broth
▢ 1 cup heavy cream
▢ 1½ teaspoons cornstarch
▢ ¼ teaspoon salt or to taste

Instructions

Put the serranos, shallots, garlic, and vinegar in a heavy medium saucepan and bring to a boil over medium-high heat.
Boil until liquid boils down to about 1 teaspoon, about 2 minutes.
Add the broth and cream.
Boil briskly, stirring occasionally, until reduced to about 1½ cups, about 10 minutes.
(Watch to prevent boil-over.
) Pour the sauce through a fine-mesh strainer into a medium bowl.
Press solids with a spoon to extract the juices.
Discard the solids.
Return the sauce to the saucepan.
In small bowl mix about 2 tablespoons of the sauce with the cornstarch and stir into the sauce.
Bring the sauce to a boil.
Reduce heat and simmer over medium-low heat until the sauce thickens and coats the back of a wooden spoon, 3 to 4 minutes.
Add the salt.

Notes & Wine Advice

The sauce is ready to use, or cover and refrigerate up to 3 days.

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Course; Sauce

Cuisine; Mexican