Ingredients
Equipment
Step-by-Step Instructions
- Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground cumin. Blend until smooth.
- Transfer the mixture to a saucepan and add the chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in the sour cream.
- Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
- Let cool then store in the fridge (covered) until required.
Nutrition
Notes
1.6g net carbs per serving of two tablespoons
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
