Chipotle-ancho chili pesto - bon appetit

1 1/3 cups

Ingredients

Quantity Ingredient
2 Dried ancho or pasilla chilies*
1 large Red bell pepper
1 To 2 canned chipotle chilies in adobo sauce,* rinsed, seeded
⅓ cup Pine nuts (about 2 oz)
2 tablespoons Fresh lemon juice
2 Garlic cloves
¼ cup (or more) olive oil

Directions

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 T 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 anchos, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add ¼ C olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt. (Can be made ahead. See note at end of Sun-dried Tomato and Olive Pesto recipe.)

*Dried ancho, pasilla and canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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