Prep 20 mins
Cook 10 mins
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.
- 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
- 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.