Chile Pesto

Name: Chile Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 cup pesto
Ingredients: 1/4 cup onion, chopped; 1 large garlic clove, minced; 4 dried New Mexico chiles, stemmed, seeded and broken into 2-inch pieces; 3/4 cup water; 1/4 cup pepitas (pumpkin seeds) or 1/4 cup pine nuts, toasted; 1 teaspoon fresh thyme leave; 1/2 teaspoon ground cumin; 1/2 teaspoon salt

Submitted by Barb G.

"A cross between an enchilada sauce and mole, this pesto pairs well with grilled meats or vegetables. New Mexico chiles are sweet with a hint of spiciness, they can be found in the specialty-produce section of the supermarket & in gourmet-foods. Toast the nuts in a small dry skillet over medium-low heat stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. The recipe comes courtesy eatingwell.com."

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Ready In:: 30mins
Ingredients:: 8
Yields:: 1 cup pesto

ingredients

¹⁄₄ cup onion, chopped
1 large garlic clove, minced
4 dried New Mexico chiles, stemmed, seeded and broken into 2-inch pieces
³⁄₄ cup water
¹⁄₄ cup pepitas (pumpkin seeds) or 1/4 cup pine nuts, toasted
1 teaspoon fresh thyme leave
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon salt

directions

Coat a large nonstick skillet with cooking spray and place over medium heat; add onions and cook, stirring after about 2 minutes.
Add garlic; cook, stirring constantly, for 20 seconds more; Add chiles; cook, stirring constantly for 30 seconds.
Add water and immediately turn off the heat, when the water stops boiling, pour the chile mixture into a small bowl; Make sure all the pieces of chiles are submerged; cover and set aside to soften, for 20 minutes.
Pour the chile mixture into a food processor or large blender; add the nuts, thyme, cumin and salt; Pulse a few times, then process until smooth, or until desired consistency, scraping down sides occasionally, Enjoy.