Yield: 5 cups
| Measure | Ingredient |
|---|---|
| 3 eaches | Chipotles; rehydrated and seeded |
| 4 eaches | Anchos; lightly toasted, rehydrated, and seeded |
| 1 clove | Garlic; peeled |
| 3 cups | Chunky peanut butter |
| 1½ cup | Sesame seeds |
| Ground cayenne pepper; as needed |
Place the peppers and garlic in a blender and process until smooth, adding a little of the soaking water to make a paste. Gradually add the peanut butter, mixing well. Add the sesame seeds and mix until distributed throughout. Season with cayenne pepper. Spread as a spread with tortilla chips, bread rounds, or celery sticks.
_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-06-95