This recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
1/4 cup tomato paste
8 cloves garlic
2 tablespoons cider vinegar or lime juice
1 cup grated Parmesan or romano cheese
1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
1 cup canola oil
Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).