- 2 ancho chili peppers, stemmed and seeded
- 2 cups vegetable stock
- 1 bulb roasted garlic, cloves squeezed from its skin
- 1 can diced fire-roasted tomatoes (15 ounces)
- Salt and pepper
- 1/4 cup heavy cream
In a small saucepot over medium-low heat, simmer the peppers in the
stock for 15 minutes. Strain, reserving some of the liquid.
To a food processor or blender, add the strained peppers, roasted garlic cloves and tomatoes and season with salt and pepper. Puree for 1 minute until very smooth. Pour into a bowl, stir in the cream, adjust the seasonings and serve.