Title: Ancho remoulade
 Categories: Sauces; app, Condiments
      Yield: 1 Servings
 
      1    Dried ancho pepper or
           -chipotle chili pepper
    1/4 c  Sweet red pepper; chopped
    1/4    Poblano chili pepper; seed
           -and cut up
      1 sm Clove garlic
      2 tb Onion; chopped
      2    Green onions; sliced
    1/4 c  Fresh parsley; chopped
      2 ts Olive oil
    1/2 c  Mayonnaise
      2 ts Balsamic vinegar
      1 ts Ground cumin
    1/2 ts Dry mustard
      1 ds Ground pepper
 
  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