Ancho Tomato Pesto
A delicious and versatile South-of-the-Border version of pesto, that will really liven up dinner!
4 lg dried Ancho chiles, stemmed, seeded and torn into pieces
4 sun-dried tomatoes, chopped (not in oil)
2/3 c roasted red peppers from jar, chopped
1/2 c toasted pinenuts
2 tb apple cider vinegar
2 tb extra virgin olive oil
1 tb light molasses
1 tb toasted sesame seeds
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
(Can be made 2 days ahead. cover; chill)