Chipotle-ancho chili pesto

Chipotle-Ancho Chili Pesto Recipe | Vegetarian Mexican Food

Region / culture: Mexico | Preparation time: 45 minutes | Cooking time: 0 minutes | Servings: 8 |

Vegetarian diet

Introduction

Chipotle-ancho chili pesto is a flavorful and spicy sauce that can be used to add a kick to a variety of dishes. This pesto is made with dried ancho chilies, roasted red bell pepper, chipotle chilies in adobo sauce, pine nuts, fresh lemon juice, garlic, and olive oil. It is a versatile condiment that can be used as a spread, dip, or sauce for pasta, meats, and vegetables.

History

The origins of chipotle-ancho chili pesto can be traced back to traditional Mexican cuisine, where chilies are a staple ingredient. Ancho chilies are dried poblano peppers that have a mild, sweet flavor, while chipotle chilies are smoked and dried jalapeños that add a smoky and spicy kick to the pesto. By combining these two types of chilies with other ingredients, a delicious and versatile pesto is created.

Ingredients

2 dried ancho chilies
-=OR=- pasilla chilies
1 large red bell pepper
2 canned chipotle chilies
-- (in adobo sauce)
-- rinsed and seeded
0.33 cup pine nuts
2 tbsp fresh lemon juice
2 garlic cloves
0.25 cup olive oil (or more)

How to prepare

1. If you prefer a milder sauce, use only one chipotle chile in this recipe; if you like your food super spicy, use two.
2. Makes about 1-0.33 cup. Remove stems and seeds from ancho chilies.
3. Place the chilies in a large bowl.
4. Cover the chilies with boiling water.
5. Let the chilies stand until they become soft, about 30 minutes.
6. Drain the chilies, reserving 1 tbsp of the soaking liquid.
7. Roast the bell pepper over a gas flame or in the broiler until it becomes blackened on all sides.
8. Seal the roasted bell pepper in a paper bag and let it stand for 15 minutes.
9. Peel, stem, and seed the bell pepper.
10. In a food processor, blend together the ancho chilies, 1 tbsp of soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice, and garlic until the mixture becomes almost smooth.
11. With the food processor running, gradually add 0.25 cup of olive oil and process until the mixture becomes smooth.
12. If the pesto is dry, mix in more oil by spoonfuls.
13. Season the pesto with salt.
14. (This can be made ahead).
15. Press plastic wrap onto the surface of the pesto.
16. Cover and refrigerate the pesto for up to 2 days or freeze it for up to 1 week.
17. Bring the pesto to room temperature before using.

Variations

Add roasted garlic or sun-dried tomatoes for extra flavor.
Substitute almonds or walnuts for the pine nuts.
Use roasted poblano peppers instead of red bell pepper for a different flavor profile.

Cooking Tips & Tricks

Adjust the spiciness of the pesto by adding more or fewer chipotle chilies.

- Toasting the pine nuts before blending them into the pesto can enhance their flavor.

- Make sure to soak the dried ancho chilies in hot water to soften them before blending.

- Store the pesto in an airtight container in the refrigerator for up to 2 days or freeze it for longer storage.

Serving Suggestions

Chipotle-ancho chili pesto can be served as a dip for tortilla chips, a spread for sandwiches, or a sauce for grilled meats and vegetables. It can also be stirred into pasta dishes or used as a marinade for chicken or fish.

Cooking Techniques

Roast the bell pepper over an open flame or under the broiler to char the skin and enhance the flavor.

- Blend the ingredients in a food processor until smooth, adding olive oil gradually to achieve the desired consistency.

Ingredient Substitutions

Substitute dried pasilla chilies for ancho chilies.

- Use fresh lime juice instead of lemon juice.

- Replace olive oil with avocado oil or vegetable oil.

Make Ahead Tips

Chipotle-ancho chili pesto can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 1 week. Bring the pesto to room temperature before using.

Presentation Ideas

Serve chipotle-ancho chili pesto in a small bowl garnished with fresh herbs or a drizzle of olive oil. Use it as a colorful and flavorful topping for grilled meats or vegetables.

Pairing Recommendations

Chipotle-ancho chili pesto pairs well with grilled chicken, shrimp, or steak. It can also be served with roasted vegetables, pasta dishes, or as a topping for tacos or quesadillas.

Storage and Reheating Instructions

Store chipotle-ancho chili pesto in an airtight container in the refrigerator for up to 2 days or freeze it for longer storage. To reheat, bring the pesto to room temperature or gently warm it in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of chipotle-ancho chili pesto contains approximately 150 calories.

Carbohydrates

Each serving of chipotle-ancho chili pesto contains approximately 5 grams of carbohydrates.

Fats

Each serving of chipotle-ancho chili pesto contains approximately 12 grams of fats.

Proteins

Each serving of chipotle-ancho chili pesto contains approximately 2 grams of proteins.

Vitamins and minerals

Chipotle-ancho chili pesto is a good source of vitamin C, vitamin E, and vitamin K. It also contains minerals such as iron, magnesium, and potassium.

Alergens

Chipotle-ancho chili pesto contains tree nuts (pine nuts) and may not be suitable for those with nut allergies.

Summary

Chipotle-ancho chili pesto is a flavorful condiment that is high in fats and calories but also contains essential vitamins and minerals. It is best enjoyed in moderation as part of a balanced diet.

Summary

Chipotle-ancho chili pesto is a spicy and flavorful condiment that can add a kick to a variety of dishes. Made with dried ancho chilies, roasted red bell pepper, chipotle chilies, pine nuts, and olive oil, this pesto is versatile and delicious. Enjoy it as a dip, spread, or sauce for your favorite meals.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a talented cook, and I always loved spending time with her, learning new recipes and techniques.

On this particular day, Maria was busy preparing a batch of her famous chipotle-ancho chili pesto. The aroma of roasted peppers and garlic filled the air, and my mouth was watering just thinking about the delicious dish she was creating.

As I watched Maria work her magic in the kitchen, I couldn't help but ask her for the recipe. She smiled and handed me a faded piece of paper, telling me that she had learned it from her grandmother many years ago.

I carefully studied the recipe, taking note of each ingredient and step. The combination of smoky chipotle peppers, earthy ancho chilies, and fragrant cilantro intrigued me, and I knew I had to try making it myself.

After bidding Maria farewell and thanking her for the recipe, I hurried home to gather the necessary ingredients. I couldn't wait to recreate the delicious chipotle-ancho chili pesto in my own kitchen.

I started by roasting the peppers and garlic, just like Maria had shown me. The smell that filled my kitchen was intoxicating, and I knew I was on the right track.

Next, I blended the roasted peppers and garlic with toasted almonds, fresh cilantro, and a splash of lime juice. The vibrant green color of the pesto was a sight to behold, and I couldn't resist sampling a spoonful.

The flavor was incredible. The smoky heat of the chipotle peppers combined with the sweetness of the ancho chilies and the freshness of the cilantro created a perfect balance of flavors. I knew that I had stumbled upon a truly special recipe.

I decided to invite my family over for dinner that evening to share my newfound creation with them. As they gathered around the table, I proudly served the chipotle-ancho chili pesto alongside a bowl of pasta.

The looks of delight on their faces as they took their first bites filled my heart with joy. They raved about the bold flavors and unique combination of ingredients, and I couldn't help but feel a sense of pride.

From that day on, chipotle-ancho chili pesto became a staple in my kitchen. I made it for special occasions, family gatherings, and just for myself when I needed a comforting meal.

Over the years, I've shared the recipe with friends and family members, passing down the tradition just like Maria had done with me. Each time I make it, I think of that warm summer day in Maria's kitchen and the special bond we shared over a love of cooking.

The chipotle-ancho chili pesto has become more than just a recipe to me. It's a reminder of the power of friendship, the joy of sharing a meal with loved ones, and the simple pleasure of creating something delicious from scratch.

And so, every time I make a batch of chipotle-ancho chili pesto, I say a silent thank you to Maria for passing down this cherished recipe. It has brought so much happiness and flavor into my life, and for that, I will always be grateful.