Pasilla Chili Aioli Recipe - Cooking Index
Pasilla Chili Aioli Recipe - Cooking Index
| 1 | Dried pasilla chili (large) | |
| 1 | Sliced pimientos - (4 oz) | |
| 1 tablespoon | 15ml | Olive oil |
| 1 | Chopped garlic clove | |
| 3 tablespoons | 45ml | Dry white wine |
| 1 teaspoon | 5ml | Lemon juice |
| 1/4 cup | 59ml | Chicken broth |
| 1/4 cup | 59ml | 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.
Serve with grilled and baked fish.
Makes 1/2 cup.
F Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ
Source:
Unknown Cooking Magazine
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