Chile Pesto

8 ingredients
4 steps

Ingredients

  • 14 cup onion, chopped
  • 1 large garlic clove, minced
  • 4 dried New Mexico chiles, stemmed, seeded and broken into 2-inch pieces
  • 34 cup water
  • 14 cup pepitas (pumpkin seeds) or 14 cup pine nuts, toasted
  • 1 teaspoon fresh thyme leave
  • 12 teaspoon ground cumin
  • 12 teaspoon salt

Directions

  1. 1
    Coat a large nonstick skillet with cooking spray and place over medium heat; add onions and cook, stirring after about 2 minutes.
  2. 2
    Add garlic; cook, stirring constantly, for 20 seconds more; Add chiles; cook, stirring constantly for 30 seconds.
  3. 3
    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.
  4. 4
    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.

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