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Red Chili Pesto




Source of Recipe


Adapted from Cuisine of the American Southwest






List of Ingredients



• 1/2 cup shelled pumpkin seeds
  
• 2 Tbsp fresh lime juice
  
• 2 Tbsp minced garlic
  
• 1/2 cup ancho puree (* see note)
  
• 1/2 cup olive oil
  
• Salt and freshly ground pepper
  






Instructions



1. In a food processor, combine the pumpkin seeds, lime juice, garlic and ancho puree and process until well mixed. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. (May be prepared up to 2 days ahead, covered and refrigerated. Bring to room temperature before serving.)
   
   Makes about 1 cup.
   
   * Ancho Puree: Place 2 anchos in a bowl and pour 6 cups of boiling water over them. Let stand for at least 30 minutes, or as long as overnight. Drain well, remove the seeds and stems, and place the flesh in a food processor. Process to a puree. (May be made up to 2 days ahead and refrigerated, covered.)
   
   Makes 1/2 cup.