Chile Peppers In Spicy Cream Sauce

Ingredients

6 slices green mexican chiles
2 gr cayenne
28 gr ghee
1 onion
16 gr ginger
4 gr coriander
5 ml dry mustard
2 gr cumin
1 gr cinnamon
1 gr turmeric
240 ml unsweetened coconut milk
45 ml cream

Instructions

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