Recipe - Pasilla Chili Aioli

1 Large dried pasilla chili
1 cn Sliced pimientos (4 oz)
1 tablespoon Olive oil
1 Chopped garlic clove
3 tablespoon Dry white wine
1 teaspoon Lemon juice
One fourth cup Chicken broth
One fourth cup 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 1012" 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 One fourth 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 One half cup.

~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini