1 teaspoon olive oil 1/2 cup diced onions 1/2 jalapeno, chopped (remove seeds for less heat) 1 teaspoon crushed garlic 1/2 cup dry white wine 4 cups heavy cream 1 bunch cilantro, chopped (about 1 1/2 cups) Cracked sea salt Fresh cracked black pepper Tabasco or lemon juice, to taste

Step 1 In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeno and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.

Step 2 Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

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