Cooking Recipe Chipotle-Ancho Chili Pesto
Recipe Ingredients
Directions
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 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.)