Maybe this one?

Betsy

Jalapeno Cream Sauce

Yield: 1 1/4 cups

1 Jalapeno Peppers *
1 Clove Garlic, Finely Chopped
2 ts Vegetable Oil
1/8 ts Salt
1 ds Pepper

MMMMM--------------------QUICK CREME FRAICHE-------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

* Jalapeno peppers should be seeded and finely chopped. You should
use no more than 2 depending on how hot you want it.

Cook chile(s) and garlic in oil over low heat, stirring frequently,
until tender, about 4 minutes. Remove from heat; stir in remaining
ingredients including the creme fraiche.

Makes about 1 1/4 cups of sauce.

QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.

Syd.Bigger@salata.com (Syd Bigger)
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html