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Add a photoServings: 8
Ingredients
- 1 lrg dry pasilla chili
- 1 can Sliced pimientos (4 ounce)
- 1 Tbsp. Extra virgin olive oil
- 1 x Minced garlic clove
- 3 Tbsp. Dry white wine
- 1 tsp Lemon juice
- 1/4 c. Chicken broth
- 1/4 c. Mayonnaise
- Â Â Salt
- Â Â Pepper
Directions
- 1. Remove and throw away stems and seeds from dry pasilla; rinse chili. With scissors, cut the chili in 1/2" pcs.
- 2. Drain pimientos; pat dry.
- 3. In a 10-12" frying pan combine extra virgin olive oil, chili, pimientos and garlic.
- Stir over medium heat for 2 min. Add in wine and lemon juice. Stir over high heat till most of the liquid evaporates, about 1 minute. Add in chicken broth; boil, uncovered, till liquid is reduced to 1/4 c., about 2 min. Let cold.
- 4. Whirl mix in a blender or possibly food processor with mayonnaise till smoothly pureed. Add in salt and pepper to taste.
- Makes 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 214 | 80% |
| Total Fat 23.89g | 30% |
| Saturated Fat 11.36g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 798mg | 33% |
| Potassium 100mg | 3% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.41g | 0% |
| Protein 11.72g | 19% |
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