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Ingredients
- 3 x dry ancho chilies stemmed, seeded and torn into pcs
- 2 Tbsp. fresh lime juice
- 1/2 c. mayonnaise
- 2 Tbsp. brown sugar - (packed)
- 1 Tbsp. minced fresh oregano
- 1 tsp minced fresh rosemary
- 1/2 tsp grnd cumin
Directions
- Place chilies in medium metal bowl. Pour sufficient boiling water over chilies to cover. Let stand till chilies are soft, about 30 min. Drain, reserving 1/2 c. soaking liquid.
- Puree chilies, 3 Tbsp. soaking liquid and lime juice in blender till smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)
- This recipe yields about 1 1/4 c..
- Yield: 1 1/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 182g | |
| Calories 951 | |
| Calories from Fat 828 | 87% |
| Total Fat 93.72g | 117% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Potassium 169mg | 5% |
| Total Carbs 33.05g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 27.7g | 18% |
| Protein 0.74g | 1% |
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