Pasilla Chili Aioli

Course : Seafoods
Serves: 8
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1 large dried pasilla chili
1 can sliced pimientos -- (4 oz)
1 tablespoon olive oil
1 clove garlic chopped
3 tablespoons dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

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

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