“This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.”
READY IN:
5mins
YIELD:
1.5 c
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Puree chiles, lime juice, cream & vinegar in blender.
  2. In a bowl, whisk together puree & sour cream.

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