El Torito Red Pepper Dip

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

4 dried roasted Japanese chiles
6 ounces (3/4 cup) canned roasted red peppers
1 clove fresh garlic, peeled
1 teaspoon salad oil
1/2 cup mayonnaise
Salt, to taste
Black pepper, to taste
1 tablespoon barbecue sauce
6 to 8 drops Worcestershire sauce

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

Yield: 6 servings

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