Dried Chiles and Sour Cream Sauce

Ingredients

Directions

1. 1

   Cut off the stems of 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, add 2 tablespoons of olive oil.

3. 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. 4

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

5. 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!