El Torito Red Pepper Dip

When served El Torito's flautas with this dip, I damn near keeled over with pleasure. It's complex without being "difficult", unless you count how hard it can be to find Japanese peppers. If you can't find them, I'm sure you could sub something similar. These are mild, thin-skinned, 3-inch-long peppers with wrinkles running down the length of them and a blunt tip. I found them in a large Asian market's produce section on a plastic-covered styrofoam tray. Though I roasted and dehydrated them, I don't think the drying is necessary. Roasting whatever pepper you use, however, is crucial to the flavor of the dip. My husband and I both agreed this is a versatile dip and we'll be using it on hamburgers tonight. Hope you enjoy it as much as we did!

• Ready In: 3 mins
• Serves: 6

Ingredients

• 4  dried roasted japanese chilies
• 6  ounces  canned  roasted red peppers
• 1  fresh garlic clove, peeled
• 1  teaspoon  salad oil
• 1⁄2 cup mayonnaise
•  salt, to taste
•  black pepper, to taste
• 1  tablespoon barbecue sauce
• 6 -8  drops Worcestershire sauce

Directions

1. Place ingredients in blender cup and blend to a smooth puree.