Yield: 8 servings
|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|
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