|
|
|
|
 |
|
|
| Ancho Remoulade Recipe |
Category: Condiments
Rating:
N/A
Servings: 1
|
|
|
Ingredients
1 dried ancho pepper or chipotle chil; i pepper
1/4 cup sweet red pepper; chopped
1/4 poblano chili pepper; seed and cut up
1 small clove garlic
2 tablespoon onion; chopped
2 green onions; sliced
1/4 cup fresh parsley; chopped
2 teaspoon olive oil
1/2 cup mayonnaise
2 teaspoon balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon dry mustard
1 dash ground pepper
Cooking Directions:
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
condiments
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
