Chipotle Ancho Chilie Pesto

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Chipotle Ancho Chilie Pesto

 

2 each ancho chili peppers, dried

1 red bell pepper

2 each chipotle chiles, canned

1/3 cup pine nuts

2 tablespoons fresh lemon juice

2 each garlic cloves

1 tablespoon olive oil

 

If you prefer a milder sauce, use only one chipotle chili in this recipe; if

you like your food super spicy, use two.

Makes about 1 1/3 cups.

Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover

with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1

tablespoon soaking liquid. Roast bell pepper over gas flame or in broiler until

blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem

and seed pepper. In processor, blend ancho chilies, 1 tablespoon soaking liquid,

bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost

smooth. With machine running, gradually add olive oil; process until smooth. If

pesto is dry, mix in some broth by spoonfuls. Season with salt. (Can be made

ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2

days or freeze up to 1 week. Bring to room temperature before using.)

Makes 12 servings.

 

 

 

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