Spicy Red Pepper Pestocomments (10) March 30th, 2008
2 red bell peppers
1 or 2 chipotle chiles in adobo sauce (see link below)
1/4 cup roasted almonds
3 large garlic cloves, smashed
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
3 Tbs. freshly grated Parmesan cheese
Makes about 1-1/4 cups
Stir this into polenta, or spread it on burgers, chicken, or pizza. Cans of chipotle chiles (dried, smoked jalapeños) in adobo sauce can be found in Mexican grocery stores.
Roast the peppers over a flame until blackened. Put into an airtight container until cool, then peel off the charred skin. Blend the peppers, chiles, almonds, and garlic in a food processor or blender until minced. Add the oil, lemon juice, and cheese and process until blended.
Recipe by Steven Van Yoder
from issue #25
posted in: pesto, red peppers, sauce