1    Large dried pasilla chili
1 cn Sliced pimientos (4 oz)
1 tb Olive oil
1    Chopped garlic clove
3 tb Dry white wine
1 ts Lemon juice
1/4 c  Chicken broth
1/4 c  Mayonnaise
Salt
Pepper

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