Ancho Tomato Pesto

[Guest guest]

Ancho Tomato Pesto

 

4 large dried ancho chiles stemmed, seeded and torn into pieces

4 sun-dried tomatoes, chopped, not in oil

2/3 cup roasted red peppers from jar, chopped

1/2 cup toasted pinenuts

2 tbsps. apple cider vinegar

2 tbsps. extra virgin olive oil

1 tbsp. light molasses

1 tbsp. toasted 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.