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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.
1/2 pound fresh red Fresno chilies, stemmed and seeded
1 container (8 ounces) sour cream
1/2 teaspoon McCormick® Chipotle Chili Pepper
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
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.
(Amount per serving)