Red Chile Fire and Ice Sauce

• 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
• Special Equipment: blender

1. Add 4 cups of water to a medium pot over high heat and bring to a boil.
2. Put the ancho chiles in a medium bowl and pour in the boiling water.
3. Use a plate to weigh down the chiles so they remain submerged.
4. Soak until softened, about 20 minutes.
5. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth.
6. Add more of the soaking water, if needed, for consistency.
7. Season with salt and pepper, to taste.
8. Transfer to a bowl or jar and store covered in the refrigerator.

water, ancho chiles, garlic, chile soaking water, sour cream, kosher salt, blender

Taken from www.foodnetwork.com/recipes/sunny-anderson/red-chile-fire-and-ice-sauce-recipe.html (may not work)