Red Chile Pesto

• 4 dried red chilies (anchos are mildest, use other varieties for more heat)
• 3 cups pecan pieces
• 14 cup minced white onion
• 4 red bell peppers, roasted, peeled, and seeded
• 1 tablespoon mild red chili powder
• 12 teaspoon nutmeg
• 12 cup vegetable oil or 12 cup olive oil

1. Toast the dried chiles in a pan until they become fragrant.
2. Cool slightly, then remove stems and seeds and break the pods into pieces.
3. Place the pieces in a bowl, pour in boiling water to cover, and set aside, covered, for 20 minutes to soften them.
4. Grind the pecans in a food processor and set aside.
5. Drain the soaked chiles and add them to the work bowl, and process them into a smooth puree.
6. Add the onion, ground pecans, and remaining ingredients and process until the mixture is smooth.
7. Slowly drizzle in the oil while the processor is running.

red chilies, pecan, white onion, red bell peppers, red chili powder, nutmeg, vegetable oil

Taken from www.food.com/recipe/red-chile-pesto-506402 (may not work)