in addition to eating this by the bowlful with our chips, we love this sauce on top of our red enchiladas instead of sour cream, with flautas for dipping, and on top of chimichangas. it's perfectly fabtastic, a super simple recipe, but it is always gone in a flash around here!
green chile sour cream sauce & dip
an original recipe by rachelle, based on a dish from Si Señor Restaurant
1 heaping cup sour cream
1/2 heaping cup roasted & peeled green chile (we like it fresh roasted, but 2- 4oz. cans, drained will work too)
1/2 teaspoon salt, to taste
dash chicken boullion
combine in a blender or food processor, processing by pulse so some chunks of chile are left. i process the sour cream and salt and half the chile til smooth, then pulse in the second half of the chile, careful to leave it chunky. taste and season with more salt if needed. refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight.