Fill a medium sized pot halfway with water, then bring the water to a boil over high heat.

Move the pot off the heat, then add the ancho peppers. Allow the ancho peppers to soak in the water for half an hour to rehydrate them, then remove them from the water.

Put 1/3 cup of the water to the side.

Cut the stems off the anchos, then slice the chilies lengthwise and remove the seeds.

In a blender (or using a food processor and a high-sided pot), combine the anchos, the reserved ancho water, and garlic, then process until smooth.

Transfer the ancho mix into a pan and add the whipping cream. Stir to combine and bring the sauce to a quick boil over medium-high heat. Reduce the heat and allow the sauce to simmer for 3 to 5 minutes (until slightly thickened).

Remove the sauce from the heat and add the lime juice and salt to the sauce. Stir to combine and use immediately.