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 |
| Salt | |
| Pepper |
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