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“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”
1 cup pesto

Ingredients Nutrition


  1. Coat a large nonstick skillet with cooking spray and place over medium heat; add onions and cook, stirring after about 2 minutes.
  2. Add garlic; cook, stirring constantly, for 20 seconds more; Add chiles; cook, stirring constantly for 30 seconds.
  3. 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.
  4. 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.

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