Chipotle-ancho chili pesto

Toast the dried ancho chilies in a dry skillet over medium heat for 1-2 minutes, pressing them gently with a spatula until fragrant. Transfer to a bowl and cover with hot water, letting them soak for 10 minutes until softened.

Roast the large red bell pepper directly over a gas flame or under a broiler until the skin is charred and blistered on all sides. Place in a plastic bag for 5 minutes to steam, then peel away the blackened skin and discard the seeds.

Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Set aside.

Drain the softened ancho chilies, discarding the soaking liquid. Remove and discard the stems and seeds.

Combine the drained ancho chilies, roasted red bell pepper, canned chipotle chilies in adobo sauce, garlic cloves, and toasted pine nuts in a food processor.

Add the fresh lemon juice and olive oil to the processor, then pulse until a coarse, pesto-like consistency is reached. Do not overmix—the texture should remain slightly chunky rather than smooth.

Taste and adjust seasoning with additional olive oil if a looser consistency is preferred, or add more of any ingredient to balance heat, smokiness, and citrus to taste.