Jalapeno Cilantro Sauce on Chicken and Tofu

I apologize for the pictures. It really does look more appetizing in person. OOh well, so, I first became in love with this sauce from El Pollo Loco; I know, weird. And when Kristin sent me the recipe, I knew I HAD to make it. She got the recipe from the LAtimes and I changed it up a little bit. The original recipe called for half a jalapeno without the seeds, and I put a full jalapeno with the seeds. The recipe also called for 4 cups of cream and I used 2 and a half cups of cream (because that's all I had!) plus, there was more concentrated flavor. AND, the recipe called for mahi mahi, but I didn't have any so I used chicken. And Val and Jeremy were coming over so I bought some tofu too (Val is a vegetarian) to see if that worked well with the sauce. Over dinner, we discussed how the sauce would probably go well on salads, seafood, and pasta! Anyway, I'll stop rambling and here it is.

Ingredients:
1 teaspoon olive oil
1 garlic clove
1/2 cup white wine
2 1/2 cups cream
1 1/2 cups packed cilantro
1/2 cup diced onions
salt and pepper to taste

Instructions:

1. Heat olive oil on a saucepan.
   
2. Add onions, garlic, and jalapeno until brown.


3. Stir in white wine.
   
4. Let the wine reduce in half.


5. Stir in heavy cream.


6. Let reduce in half.


7. Blend!


8. Serve!
   

Even with the full jalapeno, it really isn't that spicy. In fact, you could add tobasco to spice it up a bit. Anyway, I started my health kick yesterday so you will probably be seeing a lot healthier recipes from here on out. I've already made some more quinoa, mexican inspired...but it's not that interesting so I probably won't blog about it. I want to try something with cabbage. I used to cook with it so much when I was a poor college student, and haven't since. Soo, wait for it! ;)