Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried pasilla chili (large)

  2. 1 Sliced pimientos - (4 oz)

  3. 1 tablespoon 15ml Olive oil

  4. 1 Chopped garlic clove

  5. 3 tablespoons 45ml Dry white wine

  6. 1 teaspoon 5ml Lemon juice

  7. 1/4 cup 59ml Chicken broth

  8. 1/4 cup 59ml Mayonnaise

  9. Salt

  10. Pepper

Instructions Jump to Ingredients ↑

  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.

  5. Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ Posted to the BBQ-List by Bill Wight on 19 Dec 1998


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