Preparation:
Slit open the chiles and remove the stems and seeds. Soak the chiles in boiling water to cover for 30 minutes. Remove from the bowl, puree in a blender with a little of the soaking liquid, and set aside.
Combine the cream, wine, and garlic in a saucepan and reduce by half. Add the chile puree and seasonings and mix thoroughly.
Notes: This sauce can be made up to 2 days in advance and refrigerated. Reheat gently before serving.
VARIATION: This sauce can be made with other chile varieties such as cascabel, guajillo, or pasilla, perhaps with a small amount of chipotle include with another variety. |
