Pasilla chili aioli

Yield: 8 servings

Measure Ingredient
1 Large dried pasilla chili
1 can Sliced pimientos (4 oz)
1 tablespoon Olive oil
1 Chopped garlic clove
3 tablespoons Dry white wine
1 teaspoon Lemon juice
¼ cup Chicken broth
¼ cup Mayonnaise

1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in ½" pieces. 2. Drain pimientos; pat dry.

3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic. Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to ¼ cup, about 2 minutes. Let cool. 4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste. Makes ½ cup. 

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

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