Pasilla Chili Aioli

         Yield: 8 Servings
Categories: Fish, Ethnic, Sauces

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