Red Chile Fire and Ice Sauce (Sunny Anderson) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 cups water |
4 ancho chiles (dried poblanos), stems and seeds removed |
3 cloves garlic |
2 tablespoons chile soaking water, or more as needed |
1 1/2 cups sour cream |
kosher salt and freshly ground black pepper |
special equipment: blender |
Directions:
1. Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.
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