Recipe courtesy of Sunny Anderson
Red Chile Fire and Ice Sauce
Getting reviews...
- Level: Easy
- Total: 20 min
- Inactive: 20 min
- Yield: 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 147
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 544 mg
- Level: Easy
- Total: 20 min
- Inactive: 20 min
- Yield: 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 147
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 544 mg
Ingredients
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.
