Dried Chiles and Sour Cream Sauce

by V & V Supremo Foods, Inc.

3.83

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!