Roast the peppers in a dry skillet, don't add oil!
Soak the peppers for 20 minutes
All the ingredients put in the blender
All mixed up
After adding the heavy cream and it's all cooked, ready to go! :)Jalapeno Sauce
4 jalapenos
1 medium tomato
2 - 3 cloves of garlic
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon dried marjoram
1/2 cup beef or chicken broth (depending on if you are using chicken or beef, that's why the beef or chicken broth)
1/4 cup water
3/4 cup heavy cream
Cut the jalapenos in half, discard the seeds, but be careful! :)
Toast the jalapenos but do not burn them or you will lose all the flavor and they will be bitter!
Put the jalapenos in a bowl and cover with hot water. Let sit for 20 minutes. Drain and discard the water.
Put the jalapenos', tomatoes, garlic, dried oregano, cumin, marjoram, chicken or beef broth, and water in a blender. Blend, in batched if you have too, to make a smooth puree. The sauce should have the consistency of heavy cream. If too thick, add about a tablespoon of water at a time.
In a saucepan, heat the mixture over medium heat. Reduce the heat to med-low, cover and simmer for about 15 minutes. Stir it frequently.
Stir in the heavy cream and heat through completely for 3 to 4 minutes. The sauce is ready to use or store up to3 days in frig, covered. Freeze up to 3 months.
