Chili Mayonnaise can be served with beef, chicken or used as a spread for tuna salad sandwiches or as a dip.
Yield: 1 cup
Any combination of 6 ounces dried ancho, chipotle, cascabel or other chiles
The heat of the paste will depend on the variety of chili or chiles you use.
Remove stems and seeds from your choice of dried chiles. Pour boiling water over chiles to cover, soak 30 minutes.
Drain chiles and puree thoroughly in a food processor or a food mill. (If you use a food mill, the results will be a smooth paste. If using a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.)
This paste can be stored covered in the refrigerator 10 days or up to 2 weeks. If you cover it with oil, it will keep in the refrigerator up to several months.
Posted by bettyboop50 at Recipe Goldmine May 25, 2001.
Source: Good Morning America show