Chili Mayonnaise '21' Club

• 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.

1. In a small heatproof bowl cover chilies with boiling water and soak 30 minutes.
2. Drain chilies and puree in a food mill fitted with fine disk or a food processor.
3. If using a food processor, force puree through a sieve.
4. Paste may be made 2 weeks ahead and chilled, covered.
5. Stir chili paste into mayonnaise until combined well.

chilies, mayonnaise, markets

Taken from www.epicurious.com/recipes/food/views/chili-mayonnaise-21-club-13283 (may not work)