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
4 servings
----------------------------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.
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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.