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Pasilla Chili Aioli

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      Title: PASILLA CHILI AIOLI
 Categories: Fish, Sauces, 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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