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Salsa Jalapeña (Nicaraguan Cream Sauce)
Salsa Jalapeña (Nicaraguan Cream Sauce) is a traditional Nicaraguan recipe for a classic cream sauce of a crema mexicana base with milk, onions, chillies and garlic that's typically served as a topping for beef, seafood and chicken dishes. The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: Nicaraguan Cream Sauce (Salsa Jalapeña).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+chilling)
Serves:
6
Rating: 
Tags : Chilli RecipesSauce RecipesVegetable RecipesMilk RecipesNicaragua Recipes
This is a classic cream sauce from Nicaragua that is typically used with chicken, seafood and beef dishes.
Ingredients:
250ml
Crema Mexicana
120ml milk (about)
2 medium onions, thinly sliced
2 garlic cloves, minced
8 jalapeño chillies, sliced lengthways (remove the seeds for a milder sauce or substitute Habaneros or ScotchBonnets for a spicier version)
salt and freshly-ground black pepper, to taste
Method:
Add the onions, chillies and garlic to a medium pan and dry fry for about 5 minutes, stirring constantly, until they begin to soften (if they begin to burn add a little water). Add the crema and stir to combine with the other ingredients.
Add half the milk and stir to thin the sauce. Bring to a simmer and cook over low heat for about 10 minutes (do not allow to boil). If the sauce thickens too much add more milk. Adjust the seasonings to taste and serve over fried or grilled chicken, grilled steak, grilled king prawns or grilled fish.
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