Instructions: 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

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