Ancho Tomato Pesto

Course :	Salsas
From:	HungryMonster.com
Serves:	4

Ingredients:

4	large	ancho chiles stemmed -- seeded, torn into pieces
4	medium	sun-dried tomatoes -- (not in oil), chopped
2/3	cup	roasted red peppers from jar -- chopped
1/2	cup	pine nuts -- toasted
2	tablespoons	apple cider vinegar
2	tablespoons	olive oil
1	tablespoon	light molasses
1	tablespoon	sesame seeds

Preparation:

Place chilies and tomatoes in medium metal bowl. Add enough boiling water to cover; let soften 20 minutes. Drain chilies and tomatoes, reserving 3/4 cup soaking liquid. Transfer chilies, tomatoes and reserved liquid to blender. Add remaining ingredients; blend until smooth. Season with salt and pepper. (Can be made 2 days ahead. cover; chill)

Nutritional Information:

189 Calories (kcal); 17g Total Fat; (74% calories from fat); 5g Protein; 8g Carbohydrate; 0mg Cholesterol; 45mg Sodium