Chipotle-ancho chili pesto

 
                         CHIPOTLE-ANCHO CHILI PESTO
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Dried ancho chilies
                         -ÿÿpasilla chilies
    1       lg           Red bell pepper
    2       ea           Canned chipotle chilies
                         -- (in adobo sauce)
                         -- rinsed & seeded
      1/3   c            Pine nuts
    2       tb           Fresh lemon juice
    2       ea           Garlic cloves
      1/4   c            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.)
  
 
 
                    - - - - - - - - - - - - - - - - - -