Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large ancho chiles stemmed -- seeded, torn into pieces
4 sun-dried tomatoes -- (not in oil), chopped
2/3 cup roasted red peppers from jar -- chopped
1/2 cup pine nuts -- toasted
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon light molasses
1 tablespoon sesame seeds |
Preparation:
Place chilies and tomatoes in medium metal bowl. Add enough boiling water to cover; let soften 20 minutes. Drain chilies and tomatoes, reserving 3/4 cup soaking liquid. Transfer chilies, tomatoes and reserved liquid to blender. Add remaining ingredients; blend until smooth. Season with salt and pepper. (Can be made 2 days ahead. cover; chill) |
