Pasilla Chili Aioli

Ready in 1 hour

Try this Pasilla Chili Aioli recipe, or contribute your own. "Sauces" and "Seafood" are two of the tags cooks chose for Pasilla Chili Aioli.

Top-ranked recipe named "Pasilla Chili Aioli"


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1/4 c Chicken broth
1 lg pasilla chili, dried
1 ts Lemon juice
1 4-oz cn pimientos; Sliced
1 clove garlic; Chopped
3 tb Dry white wine
1 tb olive oil
1/4 c Mayonnaise

Original recipe makes 8



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. Makes 1/2 cup. ~ Anton Brunbauer, Hyatt Regency Scottsdale, Scottsdale AZ

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