Recipe courtesy of Sunny Anderson
Episode: Hand Delivered
Total:
20 min
Inactive:
20 min
Yield:
2 cups Prep Time: 30 minutes Cook Time: 3 minutes
Level:
Easy

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

Directions

Special equipment: blender

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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