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Dried Chile Cream Sauce

  • SERVINGS: Makes about 1 cup
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 2 large dried chiles, such as anchos, guajillos, mulatos or pasillas—halved, stemmed and seeded
  2. 1 cup heavy cream
  3. Salt
  4. Cayenne pepper
  5. Lime wedges, for serving
  1. Soak the chiles in 1 cup of hot water until softened, about 20 minutes. Drain and finely chop to a paste-like consistency.
  2. In a small saucepan, combine the chiles with the cream and bring to a slow simmer over moderate heat, whisking. Remove from the heat and let steep for 5 minutes.
  3. Simmer the sauce over low heat, whisking constantly, until it is the consistency of light cream, about 3 minutes. Season with salt and cayenne; serve with lime wedges.
Serve With Chicken, red meat or full-flavored fish.

Suggested Pairing

The tart spiciness of the sauce calls for the intense fruitiness of a Zinfandel, such as the Cline Zinfandel, from California.

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