Name: Pasilla Chili Aioli
Ingredients: 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

If you're going to do evangelism, if you're going to be a missionary, if you're going to proclaim the kingdom of God, if you're going to tell people about the King, the Lord Jesus Christ, it's going to start with an attitude. It's going to start in the heart. You could train people till you're blue in the face, you can give them all kinds of information, you can load their theological gun, you can give them strategies and methodologies, but effective evangelism is done by highly motivated people. Understand that. It's not about training, it's about motivation.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish, Sauces, Ethnic	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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