Authentic home cooking from Chile, with US measurements. 
Chili Pepper Cream
I eat a lot of chili peppers at home. Usually, I make pebre, but I also like to make this creamy sauce, which I can add to my food once it's served. My wife doesn't like spicy food as much as I do, so I usually don't add it to the food unless the recipe calls for it. There's nothing like making it just the way you like it.
Chili Pepper Cream
I eat a lot of chili peppers at home. Usually, I make pebre, but I also like to make this creamy sauce, which I can add to my food once it's served. My wife doesn't like spicy food as much as I do, so I usually don't add it to the food unless the recipe calls for it. There's nothing like making it just the way you like it.
Open in Cookpad AppSteps
- 1
Place 2 glass jars, 1 spoon, and tongs in a pot of water. Bring the water to a boil over medium heat to sterilize. Let them sterilize for about 10 minutes. Do the same with the blender jar.
- 2
In a skillet, heat the oil and sauté the onion and garlic together.
- 3
Add the chili peppers and sauté. Add the water and salt, and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 4 minutes. Add the cilantro and cook for 1 more minute.
- 4
Transfer the mixture to a blender, cover, and blend until smooth. Start the blender on low speed to avoid splattering and burns. Use the sterilized tongs and spoon to help fill the jars. Seal the jars and return them to the pot. Heat on low for about 15 minutes. Always take care to avoid burns. Remove the jars from the water and let them cool. Store in the refrigerator; it will keep for quite a while.
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