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DIPPING SAUCE - Red Chile Fire and Ice Sauce (Sunny)
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Yield: 2 cups
Preparation time:
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Red Chile Fire and Ice Sauce Recipe courtesy of Sunny Anderson 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 | |
freshly ground black pepper |
Special Equipment: blender
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.
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/red-chile-fire-and-ice-sauce-recipe.print.html?oc=linkback
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