My love for green chiles is well documented. And while using them as a topping for everything from a cheeseburger to eggs Benedict is great, eventually you start looking for more creative ways to incorporate them. Enter, the crema – a term for a cream based sauce that is generally the consistency of thin yogurt. It usually involves steeping or cooking various flavors in a base of heavy cream.
In this case we’ll be using green chiles, which work fantastically in a crema because the cream and the heat from the chiles balance each other nicely. You’ll still get the heat from the peppers, but then immediately the refreshing cool of the cream.
Remember, dairy counterattacks Capsaicin really well because of the fat molecules. Add in a few more flavors to round things out and you’ve got the perfect green chile delivery system. It also acts as a nice ying and yang with a good barbeque sauce. Read the rest of this entry »