Chile Pesto

From EatingWell: August/September 2005 — Subscribe Now!

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

About 1 cup

Active Time: 20 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

1/4 cup chopped red onion
1 large clove garlic, minced
4 dried New Mexico chiles, (see Ingredient note), stemmed, seeded and broken into 2-inch pieces
3/4 cup water
1/4 cup pepitas, (pumpkin seeds), toasted (see Tip)
1 teaspoon fresh thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preparation

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.
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 & Notes

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

Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 149 mg sodium; 47 mg potassium.

Exchanges: 1/2 fat