Chile Pesto

• 14 cup onion, chopped
• 1 large garlic clove, minced
• 4 dried New Mexico chiles, stemmed, seeded and broken into 2-inch pieces
• 34 cup water
• 14 cup pepitas (pumpkin seeds) or 14 cup pine nuts, toasted
• 1 teaspoon fresh thyme leave
• 12 teaspoon ground cumin
• 12 teaspoon salt

1. Coat a large nonstick skillet with cooking spray and place over medium heat; add onions and cook, stirring after about 2 minutes.
2. Add garlic; cook, stirring constantly, for 20 seconds more; Add chiles; cook, stirring constantly for 30 seconds.
3. 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 of chiles are submerged; cover and set aside to soften, for 20 minutes.
4. Pour the chile mixture into a food processor or large blender; add the nuts, thyme, cumin and salt; Pulse a few times, then process until smooth, or until desired consistency, scraping down sides occasionally, Enjoy.

onion, garlic, mexico chiles, water, pepitas, thyme, ground cumin, salt

Taken from www.food.com/recipe/chile-pesto-134208 (may not work)