Instructions: 1. Remove and discard stems and seeds from dried pasilla; rinse chili. With scissors, cut the chili in 1/2" pieces.

2. Drain pimientos; pat dry.

3. In a 10-12" frying pan combine olive oil, chili, pimientos and garlic.

Stir over medium heat for 2 minutes. Add wine and lemon juice. Stir over high heat until most of the liquid evaporates, about 1 minute. Add chicken broth; boil, uncovered, until liquid is reduced to 1/4 cup, about 2 minutes. Let cool.

4. Whirl mixture in a blender or food processor with mayonnaise until smoothly pureed. Add salt and pepper to taste.

Makes 1/2 cup.

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