A cross between an enchilada sauce and mole, this pesto pairs well with grilled meat or vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005

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Recipe Summary

total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 1.3g 3% DV; carbohydrates 1.1g; dietary fiber 0.4g 2% DV; sugars 0.3g; fat 2g 3% DV; saturated fat 0.3g 2% DV; cholesterol 0mg; vitamin a iu 72.2IU 1% DV; vitamin c 0.7mg 1% DV; folate 3.2mcg 1% DV; calcium 5.4mg 1% DV; iron 0.4mg 2% DV; magnesium 24.9mg 9% DV; potassium 44.8mg 1% DV; sodium 149.1mg 6% DV; thiamin 0mg 1% DV.
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