I love pesto. This little side dish sauce that can be made out of nothing and everything and add marvelous taste to a main dish, a piece of bread or a nice old piece of cheese.
Pesto is very easy to make. This recipe is made about every two months and I keep the little jars in the freezer. Muy picante, be ready to drink milk with it or eat a small piece of cheese to take away the hottest of it. As it ages, the flavor of brown sugar takes over the Chile, making this pesto sweet and spicy. A very nice and interesting combination!
Chili Mulato :
I buy my chili already dried and in plastic bags. But when I do get the chance to get them at the Mercado, I buy a whole bunch and freeze them. Mulato has a very distinctive chocolate-brown shin with a sweetish taste that give the pesto this dark brown color. They range from mild to fairly hot. My favorite of all the dried chilies here in Mexico.
Chili Pasilla :
This one has black skin, long and skinny body when dried up. It has a sharp and rich flavor. If the recipe calls for ten of those, I don’t second guest, I do add only 10. To my taste, the chili pasilla is very hot.
So here is the recipe for Pesto de Chili Mulato y Chili Pasilla
10 dried chili pasilla
10 dried chili mulato
4 garlic cloves
1 cup of onion, chopped
1/2 cup of olive oil
2 cups of water
1 brown cone sugar (or 1 cup of brown sugar)
Wear gloves, remove the veins and remove the seeds of all the chilies. Eat up the oil and drop the chilies in it. Let it fry until all crispy and nicely browned. Remove them from the oil. Add garlic and onions to the oil and let it cooks a bit. Add the water and the brown sugar. Cook until the sugar has all melted down. Add the cooked chilies to the water mix and cook until the chilies are all soft again.
Remove from the heat. Using a blender, blend it all until you have reached a nice consistency of a pesto. Put into jars and in the fridge.
It will keep well in the fridge for about one month.