Ancho Remoulade

Title:
Ancho Remoulade

Yield:
1 Servings

Categories:
Sauces;
app,
Condiments




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






 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