Dried Chiles and Sour Cream Sauce

Ingredients

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Cut the chiles into pieces and transfer them to a blender. Add the salt and blend on high speed for 1 minute. Add the onion, peeled garlic and V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, and continue to blend until smooth.