Roasted Tomato Cream Sauce

Here's the recipe for the roasted tomato cream sauce I made for the fish tacos that Karen made at Aunt Janeen's house.

Ingredients

• 1 large tomato
• 2 cloves garlic
• 1 habanero pepper
• 1 cup sour cream
• 1 tablespoon vegetable oil

Directions

Cut open the habanero pepper and remove the seeds and veins (unless you want the sauce to be very spicy). Fire roast the tomato, unpeeled garlic, and pepper on a cookie sheet under the broiler until the tomato skin starts to blacken. Peel the garlic and place it along with the tomato and pepper in a blender and puree.

Warm the oil in a frying pan. When the oil is hot, add the puree. Add salt and pepper and let the sauce reduce over medium-low heat for about 5 or 10 minutes, stirring regularly. The sauce will turn a darker shade of red.

Let the sauce cool a little and then stir some of the tomato sauce into some of the sour cream. Add more of the tomato sauce or more of the sour cream to the mixture until it has the combination of flavor and consistency you like.