This rosy sauce features a smoky heat from grilled red Fresno chilies and chipotle balanced with sour cream. Serve drizzled over grilled chicken or pork, tostadas, quesadillas and tacos.
Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop.
Place chilies and remaining ingredients in blender container; cover. Blend on medium speed until smooth. Store leftover sauce in refrigerator.