El Torito Red Pepper Dip

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Ingredients

  • 4 dried roasted Japanese chiles
  • 6 ounces (3/4 cup) canned roasted red peppers
  • 1 clove fresh garlic, peeled
  • 1 teaspoon vegetable oil
  • 1/2 cup mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon barbecue sauce
  • 6 to 8 drops Worcestershire sauce

Instructions

  1. Place ingredients in blender cup and blend to a smooth puree.

Yield: 6 servings

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants