SERRANO CHILI AND CILANTRO SAUCE
This is a rich, creamy, and subtly spiced sauce that
is good with shellfish, grilled fish or poultry.
2 shallots, quartered
3 garlic cloves, cut in half
6 serrano chilies, stemmed and seeded
2 cups heavy cream
3 tablespoons all-purpose flour
2 small bunches fresh cilantro leaves, rinsed
5 spinach leaves, rinsed
3 cups chicken stock, preferably homemade
Put the shallots, garlic, chilies, cream, flour,
cilantro and spinach in a blender jar. Blend on high speed until
very smooth. Stir the cream mixture into the chicken stock Cook over
medium heat, stirring constantly, until the sauce is smooth and
coats a spoon, about 3 to 4 minutes. Season to taste with fresh lime
juice, salt and pepper.
NOTE. If using a canned chicken broth, bring two
14 1/2- ounce cans of broth with 2 tablespoons chopped celery, 2
tablespoons chopped carrot, 1/4 onion, sliced, and 2 parsley stems
to a boil in a medium saucepan. Boil for 5 minutes, then strain and
return to the same saucepan.