Jalapeno Cream Sauce

1 ea Jalapeno Peppers; *

1 ea Clove Garlic; Finely Chopped

2 ts Vegetable Oil

1/8 ts Salt

1 x Pepper; Dash Of

QUICK CREME FRAICHE

1/3 c Whipping Cream

2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~

- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.