This is a historic chili that gained notoriety from Lyndon B. Johnson, reportedly this was his favorite. It's an easy dish to make, and has an incredible depth of flavor from the dixon and hatch chiles. As with all chile recipes, be sure to add the amount of heat that you're most comfortable with. This is a relatively mild version.
Traditionally pesto was made with a mortar and pestle (this is where the name originates from). This fun alternative to the ubiquitous basil based pesto uses a lot more tomato and instead of pine nuts, it substitutes in toasted almonds.
This recipe comes straight from the home laboratory. While any guacamole is highly dependent on the ripeness of the avocados, this mole accentuates the wonderful creaminess and coloring of the avocados. The pepperiness of the cilantro, crunch of the onion, and acidity of the limes blend beautifully with the hatch green chiles and hot sauce.
Traditionally pesto was made with a mortar and pestle (this is where the name originates from). While there are many types of pestos, they all share a common element in that they contain only raw ingredients. The key to this basil pesto recipe is very fresh ingredients and a strong extra virgin olive oil. Eat immediately once the noodles are cooked, you'll be happy you did.
While this dish does take a bit of effort, it has quickly become one our favorite dishes. The combination of the large chewy noodles with the savory sauce is heavenly. The sauce keeps well, so feel free to make a large batch and freeze the leftover.