Red Chile Fire and Ice Sauce

Name: Red Chile Fire and Ice Sauce
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
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

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Hand Delivered

Red Chile Fire and Ice Sauce

0 Reviews

Level: Easy
Yield: 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

220

Total Fat

18

Saturated Fat

10

Carbohydrates

13

Dietary Fiber

4

Sugar

3

Protein

4

Cholesterol

45

Sodium

816

Total: 20 min
Inactive: 20 min

Level: Easy
Yield: 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

220

Total Fat

18

Saturated Fat

10

Carbohydrates

13

Dietary Fiber

4

Sugar

3

Protein

4

Cholesterol

45

Sodium

816

Total: 20 min
Inactive: 20 min

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.

2009