Chipotle ancho Chili Pesto

Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell pepper over glas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper. In processor, blend anchos, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt. Makes about 1-1/3 cups. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) NOTES : If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. This pesto fires up polenta, pizzas, pasta sauces, corn on the cob, chicken and hamburgers.