Pasilla Chili Aioli
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pasilla chiles
dried |
* |
| 1 | can |
pimentos
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 3 | tablespoons |
white wine
dry |
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
pasilla chiles
dried |
* |
| 1 | can |
pimentos
|
*
|
| 15 | ml |
olive oil
|
|
| 45 | ml |
white wine
dry |
|
| 5 | ml |
lemon juice
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
mayonnaise
|
|
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.
