From EatingWell: August/September 2005
A cross between an enchilada sauce and mole, this pesto pairs well with grilled meat or vegetables.
- 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
- 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.
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
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- Total Time
- 45 minutes or less
- 8 or more
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- August/September 2005