Dried Chiles and Sour Cream Sauce

by V & V Supremo Foods, Inc.

3.82

20 Min

Servings

ingredients

Toasting this unique blend of chiles results in a richer, deeper, and more pronounced flavor! Serve this salsa over tacos, tostadas, or on your favorite meat dishes!

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Ingredients

2

dried Ancho chiles

2 dried Ancho chiles
1

dried Cascabel chile

1 dried Cascabel chile
1

dried Guajillo chile

1 dried Guajillo chile
1

dried Pulla chile

1 dried Pulla chile
2 Tbsp.

olive oil

2 Tbsp. olive oil
½ Tbsp.

kosher salt

½ Tbsp. kosher salt
¼

white onion

¼ white onion
1

garlic, unpeeled

1 garlic, unpeeled
1 cup

Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®

5 Steps to complete

1

Cut off the stems of each chile. Open up the chile and scrape out the seeds and any ribs.
2

Heat a skillet or griddle over medium heat for 1 minute, add 2 tablespoons of olive oil.
3

Toast chiles until slightly puffed and fragrant, for about 1 minute, turning them constantly. Try not to blacken them — black spots add a bitter flavor. Remove the peppers from the pan and set aside.
4

Place the onion and garlic and toast until golden, about 1 minute.
5

Cut all the peppers into pieces and transfer them to a blender. Add salt and blend on high speed for 1 minute. Add onion, peeled garlic, and sour cream; continue to blend until smooth. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

9

INGREDIENTS:

2 dried Ancho chiles
1 dried Cascabel chile
1 dried Guajillo chile
1 dried Pulla chile
2 Tbsp. olive oil
½ Tbsp. kosher salt
¼ white onion
1 garlic, unpeeled
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®

DIRECTIONS:

1. Cut off the stems of each chile. Open up the chile and scrape out the seeds and any ribs.
2. Heat a skillet or griddle over medium heat for 1 minute, add 2 tablespoons of olive oil.
3. Toast chiles until slightly puffed and fragrant, for about 1 minute, turning them constantly. Try not to blacken them — black spots add a bitter flavor. Remove the peppers from the pan and set aside.
4. Place the onion and garlic and toast until golden, about 1 minute.
5. Cut all the peppers into pieces and transfer them to a blender. Add salt and blend on high speed for 1 minute. Add onion, peeled garlic, and sour cream; continue to blend until smooth. Enjoy!

Dried Chiles and Sour Cream Sauce

Notes: