Chipotle Ancho Chili Pesto

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Chipotle Ancho Chili Pesto

 

2 dried ancho chilies or pasilla chilies

1 large red bell pepper

2 canned chipotle chilies in adobo sauce, rinsed and

seeded

1/3 cup pine nuts

2 tablespoons fresh lemon juice

2 garlic cloves

1/4 cup olive oil or more

 

If you prefer a milder sauce, use only one chipotle

chili in this recipe; if you like your food super

spicy, use two.

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 1/4 cup olive oil;

process until smooth. If pesto is dry, mix in more oil

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.)

 

 

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