Red Chile Pesto

Submitted by zeldaz51

"Use for pasta or as a general condiment as an alternative for tomato sauce. Vary the chile variety to make as hot or as mild as you please."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 4-5 cups

ingredients

• 4 dried red chilies (anchos are mildest, use other varieties for more heat)
• 3 cups pecan pieces
• 1⁄4 cup minced white onion
• 4 red bell peppers, roasted, peeled, and seeded
• 1 tablespoon mild red chili powder
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup vegetable oil or 1/2 cup olive oil

directions

1. Toast the dried chiles in a pan until they become fragrant. Cool slightly, then remove stems and seeds and break the pods into pieces. Place the pieces in a bowl, pour in boiling water to cover, and set aside, covered, for 20 minutes to soften them.
2. Grind the pecans in a food processor and set aside. Drain the soaked chiles and add them to the work bowl, and process them into a smooth puree. Add the onion, ground pecans, and remaining ingredients and process until the mixture is smooth. Slowly drizzle in the oil while the processor is running.