El Torito Red Pepper Dip

Yield: 6 servings

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 container and blend to a smooth puree.

Attribution

Executive chef Pepe Lopez, El Torito Mexican restaurants