1 Large dried pasilla chili
1 can Sliced pimentos (4 oz)
1 Tablespoon Olive oil
1 Chopped garlic clove
3 Tablespoons Dry white wine
1 teaspoon Lemon juice
1/4 cup Chicken broth
1/4 cup Mayonnaise
Salt
Pepper
Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2″ pieces. Drain pimentos; pat dry. In a 10-12″ frying pan combine olive oil, chili, pimentos 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. 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