Mo Qua Tea Sandwiches with Chile-Lime Aioli

This makes a nice light mid-day snack when entertaining friends.

Ingredients

• 2 dried japones chiles
• 1 mo qua, peeled and thinly sliced
• 1 1/2 cups cider vinegar
• 1/2 cup sugar
• Organic Grinders Garden and Herb with Sea Salt
• Rainbow peppercorns to taste
• 2 cups real mayonnaise
• 4 key limes, juiced
• 2 tablespoons dijon mustard
• 2 red Anaheim chile, minced
• 3 cloves organic garlic, roasted and minced
• 1 small bunch organic leaf lettuce, rinsed and dried
• 6 slices wheat bread

Directions

1. In a small sauté pan, toast the chile japones just until fragrant.
2. In a medium mixing bowl, combine the chiles, mo qua slices, vinegar and sugar, and season with salt and pepper; mix well. Let stand for at least 2 hours in the refrigerator.
3. In another bowl, combine the mayonnaise, lime juice, mustard, Anaheim chiles and the garlic; mix well and refrigerate. This is the aioli.
4. Using a round cookie cutter, cut 4 rounds from each slice of bread.
5. To assemble, spread the aioli on 2 rounds of bread, place a piece of lettuce on one piece of bread, add some of the mo qua and cover with the other piece of bread.