- 2 large dried chiles, such as anchos, guajillos, mulatos or pasillashalved, stemmed and seeded
- 1 cup heavy cream
- Cayenne pepper
- Lime wedges, for serving
- Soak the chiles in 1 cup of hot water until softened, about 20 minutes. Drain and finely chop to a paste-like consistency.
- 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.
- 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.
Chicken, red meat or full-flavored fish.
The tart spiciness of the sauce calls for the intense fruitiness of a Zinfandel, such as the Cline Zinfandel, from California.