Ancho remoulade

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

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