---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chipotle-Ancho Chili Pesto
  Categories: Main dish, Pasta, Vegan
       Yield: 1 recipe
  
       2 ea Dried ancho chilies
            -=OR=- pasilla chilies
       1 lg Red bell pepper
       2 ea Canned chipotle chilies
            -- (in adobo sauce)
            -- rinsed & seeded
     1/3 c  Pine nuts
       2 tb Fresh lemon juice
       2 ea Garlic cloves
     1/4 c  Olive oil (or more)
  
   If you prefer a milder sauce, use only one chipotle chili in this
   recipe; if you like your food super spicy, use two.
   
   Makes about 1-1/3 cups
   
   Remove stems and seeds from ancho chilies.  Place chilies in large
   bowl. Cover with boiling water.  Let stand until soft, about 30
   minutes. Drain, reserving 1 tablespoon soaking liquid.
   
   Roast bell pepper over gas flame or in broiler until blackened on all
   sides.  Seal in paper bag and let stand 15 minutes.  Peel, stem and
   seed pepper.
   
   In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell
   pepper, chipotles, pine nuts, fresh lemon juice and garlic until
   almost smooth.  With machine running, gradually add 1/4 cup olive
   oil; process until smooth.  If pesto is dry, mix in more oil by
   spoonfuls. Season with salt.  (Can be made ahead.  Press plastic wrap
   onto surface of pesto. Cover and refrigerate up to 2 days or freeze
   up to 1 week. Bring to room temperature before using.)
   
   Barbara Karoff, in “Bon Appetit” August, 1994  Posted by Karen
   Mintzias
  
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