Minced jalapeño gives Horseradish Cream extra zing. Serve Horseradish Cream with Weekend Brisket.
Makes about 1 1/4 cups
1 cup sour cream
1 teaspoon prepared horseradish
1 garlic clove, minced
1 pickled jalapeño pepper, stemmed, seeded, and minced (optional)
Salt to taste
Stir together sour cream, horseradish, minced garlic, and, if desired, pickled jalapeño pepper in a small bowl. Add salt to taste. Refrigerate up to 1 week.