CHILE PESTO

Is it Italian? Is it Mexican? Does it matter? Use to top pasta, rice, 
polenta, or burritos.


2 dried chiles colorados
1 dried cascabel chile
1 C boiling water
1 clove garlic, peeled
1/2 inch fresh ginger, peeled
2 TBS onion, minced
1 TBS parsley, chopped
1 large leaf fresh basil
1/2 tsp salt
1 C chicken broth
1 1/2 TBS olive oil
pepitos

Toast the dried chiles on a comal or griddle. Let cool, slit, remove 
seeds, and tear into pieces. Place in blender. Put boiling water over 
the pieces and let stand for at least 10 minutes. Add garlic, ginger, 1 
TBS onion, parsley and basil. (Reserve the rest of the onion for 
sauteeing.) Blend until very smooth. Add salt and broth and blend 
again.

Heat oil in a heavy saucepan. Add remaining tablespoon onion a 
saute until transparent. Add the chile mixture. Stir and simmer 
over low heat for 10-15 minutes. Top with pepitos. Makes 2 cups.

Uploaded 3 June 1991 by Lon Hall