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1
Place an oven or cooling rack on top of a gas burner.
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2
Make sure youre cooking in a well-ventilated area to avoid breathing in the fumes that will generate when charring the chiles (see Note).
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3
Place the chiles on the rack and char over an open flame.
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4
(You can also char the chiles in a cast-iron skillet over high heat.)
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5
Using tongs, turn the chiles as they char.
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6
The chiles will puff up and turn completely black.
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7
Remove from the heat and cool.
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8
Discard the stems from all the chiles as well as the seeds from the ancho.
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9
Transfer the chiles to a blender or food processor and grind until fine.
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10
Place in a bowl and combine with the oil.
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11
In a food processor, combine the egg yolk, garlic, lime juice, sugar, salt, and 2 tablespoons water, and quickly blend.
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12
With the food processor at medium to low speed, slowly add the chile oil in a thin and steady stream until fully incorporated.
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13
If some of the chile mix sticks to the side of the bowl, stop the blender and use a spatula to fully incorporate and blend together until smooth (see Note).
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14
Use immediately or store in the refrigerator for 2 to 3 days.
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15
Dont underestimate the need for proper ventilation.
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16
The fumes of the chiles can be extremely powerful.
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17
If the mayonnaise starts looking thick at any point and sticks to the side of the machine, add just a drizzle of water until you have a desired consistency.
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18
Depending on the size and shape of your blender, you may need to use a spatula to scoop up all the ingredients and ensure that they get fully incorporated.
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19
This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.
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20
Pasteurized eggs may be substituted.
