6 green New Mexican chilies, roasted, peeled, stems and seeds removed and cut in strips
1 tsp ground cayenne pepper
2 tbsp ghee (butter) or vegetable oil
1 large onion, finely chopped
1 tbsp finely chopped fresh ginger
2 tsp ground coriander
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp ground cloves
1 cup unsweetened coconut milk
3 tbsp heavy cream
Salt to taste

Chili Peppers in Spicy Cream Sauce

     1. Heat oil in a pan and fry the onions and ginger in the oil until the onions are browned.
     2. Add cayenne pepper, ground coriander, mustard, cumin, cinnamon, turmeric, and cloves.            Heat for another minute.
     3. Add the chilies to the pan along with the coconut milk. Simmer for 10 minutes, stirring            constantly, until the sauce thickens.
     4. Stir in the cream and simmer for an additional 5 minutes.
     5. Serve hot.