Ingredients
1 bunch cilantro
1 large lemon
2 anaheim chilies
1 cup pine nuts
1/4 tsp salt
1/4 cup water
Preparation
Roast anaheim chilies at 400 degrees for 30 minutes. Cool and cut off stems. Toast pine nuts in skillet, stirring constantly until brown; cool. Put chilies, pine nuts, lemon juice, and cilantro into blender. Add water as needed to blend thoroughly into a smooth sauce. Add salt and mix.
