Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Creme Fraiche:
1/3 cup whipping cream
2/3 cup dairy sour cream

Saut peppers and garlic in oil, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche.

Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.