Ancho Chile Sauce
6 ingredients
13 steps
Ingredients
- 2 cups very hot water
- 3 dried ancho chiles, stemmed, seeded, torn into pieces
- 3 large fresh poblano chiles
- 12 cup whipping cream
- 1 tablespoon honey
- 2 teaspoons red wine vinegar
Directions
-
1Combine 2 cups hot water and ancho chilies in medium bowl.
-
2Let stand until chilies soften, about 30 minutes.
-
3Drain, reserving soaking liquid.
-
4Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides.
-
5Enclose in paper bag; let stand 10 minutes.
-
6Peel, seed, and coarsely chop chilies.
-
7Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender.
-
8Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick.
-
9Season to taste with salt and pepper.
-
10(Can be made 1 day ahead.
-
11Cover and chill.
-
12Rewarm before serving.)
-
13Place sauce in small bowl.
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