Roasted Red Pepper And Ancho Salsa

• 2 ancho chiles
• 3 cloves garlic, coarsely chopped
• 2 tablespoons pine nuts
• 2 teaspoons honey
• 2 grilled red bell peppers, cut into 1/4-inch thick strips
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.

Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.

Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.

From Food Network, goes with Black Pepper Crusted Filet Mignon