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

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

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