Recipe - Ancho Remoulade

1 Dried ancho pepper or
chipotle chili pepper
One fourth cup Sweet red pepper; chopped
One fourth Poblano chili pepper; seed
and cut up
1 small Clove garlic
2 tablespoon Onion; chopped
2 Green onions; cut or sliced up
One fourth cup Fresh parsley; chopped
2 teaspoon Olive oil
One half cup Mayonnaise
2 teaspoon Balsamic vinegar
1 teaspoon Ground cumin
One half teaspoon Dry mustard
1 ds Ground pepper

1. Pour boiling water over dried ancho or chipotle pepper in a bowl; let
stand about 5 minutes to soften. Drain; remove seed and cut up pepper set
aside.

2. Cook sweet pepper, poblano pepper, garlic, onion, green onion, parsley
in oil in a medium skillet over medium heat about 5 minutes or until
tender; stirring occasionally. Cool slightly.

3. Combine ancho or chipotle pepper, cooked vegetable mixture, mayonnaise,
vinegar, cumin, dry mustard and ground pepper in a blender. Process until
creamy and nearly smooth.

4. Cover and chill several hours or over night.

Notes: Makes about 1 cup

Recipe by: BHG Holiday Appetizers, 1997

Posted to recipeludigest Volume 01 Number 371 by RecipeLu
recipelu@geocities.com on Dec 15, 1997