Ingredients
2 each dried ancho chilies =or=- pasilla c, hilies
1 large red bell pepper
2 each canned chipotle chilies - (in adobo, sauce) - rinsed
1/3 cup pine nuts
2 tbsp fresh lemon juice
2 each garlic cloves
1/4 cup olive oil (or more)
Directions
If you prefer a milder sauce, use only one chipotle chili in this
recipe; if you like your food super spicy, use two. Makes about 1-1/3
cups Remove stems and seeds from ancho chilies. Place chilies in
large bowl. Cover with boiling water. Let stand until soft, about 30
minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell
pepper over gas flame or in broiler until blackened on all sides.
Seal in paper bag and let stand 15 minutes. Peel, stem and seed
pepper. In processor, blend ancho chilies, 1 tablespoon soaking
liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and
garlic until almost smooth. With machine running, gradually add 1/4
cup olive oil; process until smooth. If pesto is dry, mix in more oil
by spoonfuls. Season with salt. (Can be made ahead. Press plastic
wrap onto surface of pesto. Cover and refrigerate up to 2 days or
freeze up to 1 week. Bring to room temperature before using.)
Servings: 1 recipe
Chipotle-Ancho Chili Pesto Recipe brought to you by Recipe Ideas
Categories: Chili; Italian; Sauce; Vegetable
The History of Recipes
Recipes as a concept can be traced back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. However, sadly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs made use of many different spices, including many that are still in use today such as basil, rue and parsley. Continuing our culinary historical journey, there are two recipe books dating from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is served today, but rather recipes for the types of meals cooked for the rich people of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, such as parsley and basil. These new herbs and spices caused an increase in recipe books, some of which are now in private collections. When we get to the twentieth century, recipe publications were in great demand, due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chipotle Ancho Chili Pesto recipe.
