This is WICKED GOOD. It truly belongs on a portobello sandwich, but I can't wait to try it on potato salad!
2 Tablesp fresh lime juice
1/2 cup mayonnaise
2 Tablespoons (packed) brown sugar
1 Tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
1/2 teasp cumin seeds
1 dried ancho chili, seeded and torn in pieces
2 Tierra "sweet peppers"
Put the dried chilis in a glass bowl and pour enough boiling water over them to cover. Let stand till soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
Put the chilis and everything else in a blender and whirl, leaving a little texture. Taste and see if it needs salt and pepper. If it's too thick add soaking liquid by spoonfuls to thin it out.
I put this in a clean ketchup squeeze bottle and make sure it's room temperature before serving it. It'll keep three days in the refrigerator.
The Johnson Family Cookbook