Ingredients

• 4 cups water
• 4 ancho chiles (dried poblanos), stems and seeds removed
• 3 cloves garlic
• 2 tablespoons chile soaking water, or more as needed
• 1 1/2 cups sour cream
• Kosher salt and freshly ground black pepper

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Instructions

1. Special equipment: blender
2. Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.