Using gloves, remove stems from peppers and some of the seeds/membrane. Cut into 1-inch pieces.
Combine peppers and all remaining ingredients in a food processor or blender. Blend until smooth. Chill for at least 30 min. before serving (it will thicken some as it chills).
Notes: This is my attempt to copy the Chuy's jalapeno cream that my sister-in-law, Jenny Fikes, brought to our Hahn family Christmas party in 2008. If the consistency is too thick for you, just add a little more milk. Adjust number of peppers depending on how hot you like it. Two tablespoons = 11 calories and a trace of fat.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 18 (62%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.8mg||2 %|
|Sodium 17.6mg||1 %|
|Potassium 56.9mg||1 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.8g|
|Protein 0.9g||1 %|
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Calories per serving: 29
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