Ancho Chile Mayonnaise Recipe by Mangia
Ancho Chile Mayonnaise
Ancho chile peppers are poblano peppers that have been dried. Each has its own flavor, one quite different from the other. In different parts of Mexico, where the ancho chile is used profusely,cooks have different opinions about how to treat it. Some like to toast it, some fry it, and some rehydrate it, as described below. The real question, though, is its condition before you soak it in hot water. We find that the most important factor is the quality of the ancho chile you buy. It should be new, plump, and shining, even when dried. Chiles that are old and very dry do not have full flavor.
Serve this mayonnaise with grilled swordfish, cold roast chicken, or cold roast beef.
Ingredients
- 4 cups water
- 2 dried ancho chile peppers
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
Instructions
- In a medium saucepan, bring the water to a boil.
- Wash the chiles well, stem them, and place in the boiling water; boil for 1 or 2 minutes. Cover the pan, turn off the heat, and let the chiles steep until they cool to room temperature. They will feel velvety and pliable.
- Remove the chiles from the water, reserving the water. Seed the chiles. Put them in a blender, add a little of the water that was used to soak them, and blend to make a thick paste.
- Scrape the paste out of the blender into a bowl, add the mayonnaise and lime juice, and stir well to combine. Refrigerate for 1 hour. Keeps, covered, in the refrigerator for up to 1 week.
