MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Sauce, Ethnic
       Yield: 8 servings
       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
   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