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Pasilla Chili Aioli

Serves: 8 people

Recipe Ingredients

1 oz 28gDried pasilla chili (large)
1   Sliced pimientos - (4 oz)
1 tablespoon 15mlOlive oil
1   Chopped garlic clove
3 tablespoons 45mlDry white wine
1 teaspoon 5mlLemon juice
1/4 cup 59mlChicken broth
1/4 cup 59mlMayonnaise
  Salt
  Pepper

Recipe Instructions

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

Posted to the BBQ-List by Bill Wight on 19 Dec 1998

Source:
Grillin' and Chillin' Show

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