Jalapeno Pesto


A while back there was some discussion about making pestos w/ chiles.  
Last week this recipe appeared in the Wash Post, so I thought I'd share 
it.  I haven't made it, and I would probably use half the oil (one cup 
sounds like ALOT), and make it olive oil.  Hope someone can enjoy it.

1/4 cup garlic (about 1 head)
1 cup Parmesan cheese
1.5 cup pine nuts
1 cup fresh cilantro
6 jalapenos, roasted, seeded and diced
1 cup veg oil
1 teas salt

Place garlic, Parmesan and pine nuts in food processor and puree.  Add 
cilantro and jalpenos and puree until smooth.  With motor running, slowly 
add the oil.   Add salt, scrape down and process again briefly.

Trisha Michel

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html