Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Dried ancho pepper or chipotle chili pepper |
¼ cup | Sweet red pepper; chopped |
¼ \N | Poblano chili pepper; seed and cut up |
1 small | Clove garlic |
2 tablespoons | Onion; chopped |
2 \N | Green onions; sliced |
¼ cup | Fresh parsley; chopped |
2 teaspoons | Olive oil |
½ cup | Mayonnaise |
2 teaspoons | Balsamic vinegar |
1 teaspoon | Ground cumin |
½ teaspoon | Dry mustard |
1 dash | Ground pepper |
1. Pour boiling water over dried ancho or chipotle pepper in a bowl; let stand about 5 minutes to soften. Drain; remove seed and cut up pepper - set aside.
2. Cook sweet pepper, poblano pepper, garlic, onion, green onion, parsley in oil in a medium skillet over medium heat about 5 minutes or until tender; stirring occasionally. Cool slightly.
3. Combine ancho or chipotle pepper, cooked vegetable mixture, mayonnaise, vinegar, cumin, dry mustard and ground pepper in a blender. Process until creamy and nearly smooth.
4. Cover and chill several hours or over night.
Notes: Makes about 1 cup
Recipe by: BHG - Holiday Appetizers, 1997 Posted to recipelu-digest Volume 01 Number 371 by RecipeLu <recipelu@...> on Dec 15, 1997