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  Recipe Home » Main Course » Chipotle-Ancho Chili Pesto
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  Chipotle-Ancho Chili Pesto
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 485
2 each Dried ancho chilies =OR=- pasilla chilies
1 large Red bell pepper
2 each Canned chipotle chilies - (in adobo sauce) - rinsed & seeded
1/3 cup Pine nuts
2 tbsp Fresh lemon juice
2 each 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. 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.)
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