Yield:Yields about 3/4 cup.
亚搏手机版官方
- 1 cup loosely packed roughly chopped fresh cilantro
- 1/2 cup oil-packed sun-dried tomatoes; plus 2 Tbs. of the oil from the jar
- 2 medium or 1 large canned chipotle chiles in adobo; plus 2 tsp. of the adobo sauce
- 1 tsp. light brown sugar
- 1 small clove garlic, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
Nutritional Information
- Nutritional Sample Size per 2 Tbs.
- Calories (kcal) : 80
- Fat Calories (kcal): 60
- Fat (g): 7
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 4
- Cholesterol (mg): 0
- Sodium (mg): 580
- Carbohydrates (g): 4
- Fiber (g): 1
- Protein (g): 1
Preparation
- Put all the ingredients in a food processor and pulse until finely chopped and pasty.
• Spread a little on tortillas and top with cheese to make tasty quesadillas.
• Add a few tablespoons toablack bean salad for alittle kick.
• Mix into cooked ground beef for a tasty taco filling.
• Use with pork, as inBroiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto.
Related
Reviews
Rate or Review
Reviews (1 review)
-
SusanCooks4u| 10/19/2010This chipolte pesto on grilled pork chops is my favorite way to eat chops. I make it up and than freeze it in ice cube trays and than place in freezer bag for quick meals. It's also great with eggs.
What We're Cooking Now
-
Collection13 Ideas for Leftover Ham
-
CollectionSwap Out the Meat
-
![]()
CollectionKosher-for-Passover Weekday Meals
![]()
MagazineNot Just for Rice Anymore
![]()
CollectionFlourless Desserts for Passover
![]()
MenuSpring Fling
Write a Review