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Jalapeno Cream Sauce

1 each Jalapeno Peppers -- *
1 each Clove Garlic -- Finely Chopped
2 teaspoons Vegetable Oil
1/8 teaspoon Salt
Pepper -- Dash Of
1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it.
Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

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