Recipe - Chile Peppers In Spicy Cream Sauce

6 Green New Mexican chiles
roasted, peeled, stems and
Seeds removed, cut in strips
1 teaspoon Ground cayenne
2 tablespoon Ghee or vegetable oil
1 lg Onion, finely chopped
1 tablespoon Finely chopped fresh ginger
2 teaspoon Ground coriander
1 teaspoon Dry mustard
1 teaspoon Ground cumin
One half teaspoon Ground cinnamon
One half teaspoon Ground turmeric
One fourth teaspoon Ground cloves
1 cup Unsweetened coconut milk
3 tablespoon Heavy cream

Saute the onions and ginger in the oil until the onions are browned. Add
cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat
for another minute.

Add the chiles to the pan along with the coconut milk. Simmer for 10
minutes, stirring constantly, until the sauce thickens. Stir in the cream
and simmer for an additional 5 minutes.

The Whole Chile Pepper From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini