Ancho Tomato Pesto

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Serving Size : 4 servings.
Category : Salsas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large ancho chiles stemmed -- seeded, torn into
pieces
4 sun-dried tomatoes -- (not in oil), chopped
2/3 cup roasted red peppers from jar -- chopped
1/2 cup pine nuts -- toasted
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon light molasses
1 tablespoon sesame seeds



Ready, set, cook!



Place chilies and tomatoes in medium metal bowl. Add enough boiling
water to cover; let soften 20 minutes. Drain chilies and tomatoes,
reserving 3/4 cup soaking liquid. Transfer chilies, tomatoes and
reserved liquid to blender. Add remaining ingredients; blend until
smooth. Season with salt and pepper. (Can be made 2 days ahead. cover;
chill)

Nutritional Information: 189 Calories (kcal); 17g Total Fat; (74%
calories from fat); 5g Protein; 8g Carbohydrate; 0mg Cholesterol; 45mg
Sodium