- 2 tbsp Butter
- 2 tbsp Fresh Garlic roasted and minced
- 1 cup Yellow Onion diced
- 1 cup Red Bell Peppers stemmed, seeded, diced
- 1 cup Roma Tomatoes diced
- 1 cup roasted and pureed Fresh Jalapenos peeled and stemmed
- 1 cup pureed Cilantro
- 1.5 qt Chicken Broth
- 1.5 qt Heavy Cream
- Salt to Taste
- White Pepper to taste
- 1/2 cup Corn Starch
- 1/2 cup Cold Water
In a medium stock pot melt the butter.
Sauté garlic, onions, and red bell pepper until onions are translucent.
Combine tomatoes, roasted jalapenos, cilantro, chicken broth, heavy cream, salt, and pepper.
Simmer 20 min.
Mix cornstarch and water together to form a mixture.
Stir in the cornstarch mixture until desired thickness is achieved (you may not need all of it).
Simmer 3 more minutes and remove from heat.
Makes about 3 quarts
Shelf life is 72 hours