Pasilla Chili Aioli

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Title: PASILLA CHILI AIOLI
Categories: Fish, Sauce, Ethnic
Yield: 8 servings

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
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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