Method

Remove stems and seeds from ancho chilies. Soak chiles in bowl of very hot (boiling point) water to soften, for 30 minutes. Drain, reserving 1 tablespoon soaking liquid.

Roast bell pepper over gas flame or in broiler until blackened on all sides. Put the blackened pepper in a paper bag, close bag and let sit for about 15 minutes. Peel, stem and seed pepper.

Remove chipotle peppers from can.  Rinse under running water and seed the peppers. 

In processor, blend anchos, the tablespoon of reserved soaking liquid, bell pepper, chipotles, pine nuts, lemon juice and garlic until almost smooth.

With machine running, gradually add 1/4 cup olive oil, continuing to process until an almost-smooth paste is formed. If pesto is dry, mix in more oil by spoonfuls. Season with salt.

Yield: about 1-1/3 cups. Can be made ahead.

NOTE: If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. This pesto is fabulous on polenta, pizza, corn on the cob, chicken and hamburgers, especially when grilled.

Contributor: pat ciesla

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