CILANTRO CHIPOTLE PESTO

2 dried chipotle pepper
3/4 cup grated Asiago Cheese
1 bunch cilantro
4 cloves garlic
1 lime, juice from
1 tablespoon vinegar
1/2 cup hot water

Split chile, remove stem and seeds. Roast 2-3 minutes until aromatic. This may be done in the oven on a flat baking sheet at 375 degrees F, under the broiler, or on a saute pan.*

Drop into hot water and allow to sit until very tender, approximately 20 minutes.

Add all ingredients to blender and puree.

*You can substitute canned chipotles, but WATCH OUT for any sauce that might cling depending on what type of canned ones you choose.

Note from source: I use this as dip for tortilla chips, over refried black beans and as an accent for any Mexican foods such as burritos, tacos, or enchiladas. I got the recipe from a package of Morita chipotles that my daughter sent from San Francisco.

Source: Annette