Red Chili Caramel Sauce

by Johnny V, Las Cosas cooking class, Sante Fe, New Mexico (~2010)

2/3 c sugar

1/4 c water

2/3 to 1 c heavy cream

2 T pure hot red chili powder (I use chipolte)

1 tsp salt

PREPARE THE CARAMEL:

1. Place water and sugar in heavy saucepan and stir to moisten sugar.  Bring to boil over high heat, keeping sides of pan free from sugar crystals, using wet pastry brush.
2. Allow to boil until syrup reaches a deep golden brown color, about 3 to 5 minutes.
3. Remove from heat and gradually stir in cream being careful as it will boil up.
4. Allow caramel to cool before stirring in Chili powder and salt.