A cross between an enchilada sauce and mole, this pesto pairs well with grilled meat or vegetables. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • Coat a large nonstick skillet with cooking spray and place over medium heat. Add onion and cook, stirring often, until soft, about 2 minutes. Add garlic; cook, stirring constantly, for 20 seconds more. Add chiles; cook, stirring constantly, for 30 seconds. Add water and immediately turn off the heat. When the water stops boiling, pour the chile mixture into a small bowl. Make sure all the pieces are submerged; cover and set aside to soften, 20 minutes.

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  • Pour the chile mixture into a food processor or large blender. Add pepitas, thyme, cumin and salt. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.

Tips

Ingredient Note: Dried New Mexico chiles are sweet with a hint of spiciness. They can be found in the specialty-produce section of the supermarket, in gourmet-food markets or online at www.melissas.com.

Tip: To toast pepitas, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

26 calories; 2 g total fat; 149 mg sodium. 1.1 g carbohydrates; 1.3 g protein; Full Nutrition