Pasilla Chili Aioli

Directions

Remove and discard stems and seeds from dried pasilla.

With scissors, cut the chili in ½ inch pieces.

Drain pimientos; pat dry.

In a frying pan combine olive oil, chili and pimentos.

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 ¼ cup, about 2 minutes.

Let cool.

Whirl mixture in a blender or food processor with mayonnaise.

Add salt and pepper to taste.