Ingredients

2 dried ancho chilies or pasilla chilies
1 large red bell pepper
2 canned chipotle chilies (in adobo sauce) rinsed, seeded
1/3 C. pine nuts
2 Tbsp. fresh lemon juice
2 garlic cloves
1/4 C. olive oil (or more)

Cooking Instructions

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 C. 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 Tbls. 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 Tbls. soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 C. 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. )
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: