| Level: | Easy |
| Total: | 20 min |
| Inactive: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 816 mg |
Reviews
My husband loves the Bay Ridge Empanadas paired with this sauce so I make it often. Perfect compliment!
I love this show!
Sunny is a great host!
She makes it all so doable!
I’ll be trying these recipes for sure and tuning in for more.
Thanks Sunny…I’m so glad I found your show!
Kris in California
Sunny is a great host!
She makes it all so doable!
I’ll be trying these recipes for sure and tuning in for more.
Thanks Sunny…I’m so glad I found your show!
Kris in California
love them
I made two batches of this today. The first batch I followed the recipe exactly, the second batch I followed the recipe and added one roasted hatch chili. OMG both types were wonderful and couldn’t be easier to make. Thanks, Sunny.
I have not tried any of these recipes yet, but I just know it will be good because it has all my favourite spices in it. I enjoy your show. WSJ.