| 2 cups heavy cream 4 to 6 medium sized ancho chili peppers (dried polano chilies) Pinch cayenne pepper Salt & Pepper, to taste In a heavy sauce pan, bring the heavy cream to a boil Reduce to a simmer and boil until the cream thickens and reduces by half, stirring occasionally, about 35-40 minutes In a heavy skillet, place the ancho chili peppers, stems removed & seeded Heat over medium heat, just until they are aromatic, about 2 to 3 minutes (watch so they do not burn) In a bowl, place the ancho chili peppers; add boiling water to cover, let stand about 5 to 7 minutes to soften In the bowl of a food processor, drain the peppers & purée with 1/4 cup of the cream Add to the reduced cream, stir to combine Season to taste with the cayenne pepper, salt & pepper If bitter add a 1/4 teaspoon honey or sugar, more if needed |
| Ancho Cream Sauce |