Pasilla Chili Aioli

1. 1

   Remove and discard stems and seeds from dried pasilla.

2. 2

   With scissors, cut the chili in 1/2 inch pieces.

3. 3

   Drain pimientos; pat dry.

4. 4

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

5. 5

   Stir over medium heat for 2 minutes.

6. 6

   Add wine and lemon juice.

7. 7

   Stir over high heat until most of the liquid evaporates, about 1 minute.

8. 8

   Add chicken broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes.

9. 9

   Let cool.

10. 10

    Whirl mixture in a blender or food processor with mayonnaise.

11. 11

    Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.