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Pasilla chili aioli

Yield: 8 Servings

Ingredients:

• 1 Large dried pasilla chili
• 1 cn Sliced pimientos (4 oz)
• 1 tb Olive oil
• 1 Chopped garlic clove
• 3 tb Dry white wine
• 1 ts Lemon juice
• 1/4 c Chicken broth
• 1/4 c Mayonnaise

Instructions:

Salt Pepper 1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors cut the chili in 1/2" 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 1/4 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 1/2 cup.  ~ Anton Brunbauer Hyatt Regency Scottsdale Scottsdale AZ

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