Red Chilie Fire and Ice Sauce

By Leigh

Ingredients

• 4 * 4 cups water
• 4 * 4 ancho chiles (dried poblanos), stems and seeds removed
• 3 * 3 cloves garlic
• 2 * 2 tablespoons chile soaking water, or more as needed
• 1 1/2 * 1 1/2 cups sour cream
• * Kosher salt and freshly ground black pepper
• * Special Equipment: blender

Details

Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.