Ancho Tomato Pesto

Ingredients:

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

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)

Directions:

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Ancho Tomato Pesto

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