Recipe Ancho Chili Remoulade Flying Fish Cafe BoardWalk
2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1. In a small bowl, combine the chili powder with the water and let stand for 10 minutes.
2. In a mixing bowl, combine the chili mixture with the remaining ingredients.
3. Use immediately, or store, covered and chilled.
SERVING TIP: Great served with Peeky Toe Crab Cakes!