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
Written recipes as an idea can be observed way back into the distant past, at least as far back into recorded history as the Egyptians, and maybe further still. Having said that, generally, these old cookbooks were just basic pictorial instructions for food preparation.
Much later, in Roman times a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into starters, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient chefs used a wide range of spices, including some that we all recognise such as thyme, fennel and asafoetida. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe books are in high demand, due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Chipotle Ancho Chili Pesto recipe.
