Categories: Sauces, Mexican 
      Yield: 4 servings 
  
      1    Jalapeno Peppers *                1/8 ts Salt 
      1    Clove Garlic, Finely Chopped        1 ds Pepper 
      2 ts Vegetable Oil                  
 
----------------------------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.