CHICANA SAUCE

This is an easy, delicious sauce that I like to use over chicken or nachos, but you can use it with anything you like to top with hot sauce.  It’s perfect if you’re like me and like things really hot—using the crème fraiche helps you get all of the flavor while protecting you from the burn.

Ingredients:

Crème Fraiche/Whippng Crème (not too thick)

Tapatio Hot Sauce (or your favorite brand of hot sauce)

½  bunch of Cilantro

1 tablespoon of oil

Salt  to taste (optional)

Over low heat, combine Whipping Crème and  Tapatio Sauce. The amount of sauce you use will depend on how hot you like it, so I recommend tasting as you go. Mix together gently to get a stripy red and white sauce—you don’t want to over blend and turn the sauce pink.

Put the Cilantro and oil in the blender and blend until a little bit of juice begins to seep out.  Strain through a colander to remove the bits of cilantro leaf and get pure juice.  You can add the juice to the cream fraiche/ hot sauce mixture, or you can just sprinkle drops onto the red and white sauce so it ends up looking red, white and green like the Mexican flag.