Can be prepared in 45 minutes or less.
This sauce is great with roast beef, grilled steaks, and roasted chicken. It is also delicious as a sandwich spread or as a dip for crudités or tortilla chips.
The "heat" of the mayonnaise will depend on the variety of chili you use. In a bind, chili powder can be substituted for the chili paste.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
1 ounce dried chilies* such as ancho, chipotle, cascabel, or New Mexico, stems and seeds discarded (wear rubber gloves)
1/2 cup mayonnaise
*available at Hispanic markets, specialty foods shops and some supermarkets.
Preparation
In a small heatproof bowl cover chilies with boiling water and soak 30 minutes. Drain chilies and purée in a food mill fitted with fine disk or a food processor. If using a food processor, force purée through a sieve. Paste may be made 2 weeks ahead and chilled, covered. Stir chili paste into mayonnaise until combined well.
