Title: Ancho Remoulade
Categories: Sauces; app, Condiments
Yield: 1 Servings

1 Dried ancho pepper or
-chipotle chili pepper
1/4 c Sweet red pepper; chopped
1/4 Poblano chili pepper; seed
-and cut up
1 sm Clove garlic
2 tb Onion; chopped
2 Green onions; sliced
1/4 c Fresh parsley; chopped
2 ts Olive oil
1/2 c Mayonnaise
2 ts Balsamic vinegar
1 ts Ground cumin
1/2 ts Dry mustard
1 ds Ground pepper

1. Pour boiling water over dried ancho or chipotle pepper in a bowl; let
stand about 5 minutes to soften. Drain; remove seed and cut up pepper - set
aside.

2. Cook sweet pepper, poblano pepper, garlic, onion, green onion, parsley
in oil in a medium skillet over medium heat about 5 minutes or until
tender; stirring occasionally. Cool slightly.

3. Combine ancho or chipotle pepper, cooked vegetable mixture, mayonnaise,
vinegar, cumin, dry mustard and ground pepper in a blender. Process until
creamy and nearly smooth.

4. Cover and chill several hours or over night.

Notes: Makes about 1 cup

Recipe by: BHG - Holiday Appetizers, 1997

Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
on Dec 15, 1997