Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Ancho Tomato Pesto - Mexican 4 lg ancho chiles stemmed, seeded; torn into pieces 4 sun-dried tomatoes (not in oil); chopped 2/3 c roasted red peppers, from jar; chopped 1/2 c pine nuts; toasted 2 T apple cider vinegar 2 T olive oil 1 T light molasses 1 T sesame seeds Place chilies and tomatoes in medium metal bowl. Add enough boiling water to cover; let soften 20 minutes. Drain chilies and tomatoes, reserving 3/4 cup soaking liquid. Transfer chilies, tomatoes and reserved liquid to blender. Add remaining ingredients; blend until smooth. Season with salt and pepper. (Can be made 2 days ahead. cover; chill) Yield: 4 Servings Per serving (excluding unknown items): 165 Calories; 16g Fat (77% calories from fat); 4g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Author: Bon Appetit March 1999 Source: Chef2Chef.com Formatted by Chupa Babi: 02.26.08 NOTES : This is also good with roast [favorites]. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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