Makes about 1/2 cup
1/2 cup sour cream
juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)
salt and freshly cracked black pepper, to taste
Combine all the ingredients in a small mixing bowl and stir thoroughly. Will keep for about 1 week refrigerated in an airtight container.
Note: Dried chilies need to be rehydrated before use.
Here’s how to do it:
Heat about 1/4 inch of oil in a sauté pan and add the dried chilies. Cook on both sides for only about 20 to 30 seconds. They’ll get brighter red – be careful not to burn them.
Transfer to a small bowl and cover with hot water for about 5 to 10 minutes until the chilies are soft. Remove, and squeeze out extra water.
Wearing latex gloves and/or working under running water, slit open the chilies to remove the seeds and scrape off visible veins from the inside, and proceed with use.