| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Sauces; app, Condiments | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <recipelu@geocities.com> on Dec 15, 1997
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