Ancho Chili Sauce

1. 1

   Combine 2 cups hot water and ancho chilies in medium bowl.

2. 2

   Let stand until chilies soften, about 30 minutes.

3. 3

   Drain, reserving soaking liquid.

4. 4

   Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides.

5. 5

   Enclose in paper bag; let stand 10 minutes.

6. 6

   Peel, seed, and coarsely chop chilies.

7. 7

   Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender.

8. 8

   Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick.

9. 9

   Season to taste with salt and pepper.

10. 10

    (Can be made 1 day ahead.

11. 11

    Cover and chill.

12. 12

    Rewarm before serving.)

13. 13

    Place sauce in small bowl.

14. 14

    *Available at Latin American markets and some supermarkets.

15. 15

    **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.