Ancho Tomato Pesto |
Course : Salsas
Serves: 4 |
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Ingredients:
4 large ancho chiles stemmed -- seeded, torn into pieces |
4 medium 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 |
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Preparation / Directions:
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)
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Nutritional Information:
189 Calories (kcal); 17g Total Fat; (74% calories from fat); 5g Protein; 8g Carbohydrate; 0mg Cholesterol; 45mg Sodium |
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