In a food processor, grind garlic and cilantro; add cumin, oregano, pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles for other uses), the tequila, and cheeses. Slowly pour in the olive oil to form a thick paste; do not over proce ss. Best made a day in advance of serving. Keeps several weeks in fridge and can be frozen.
Makes 2 3/4 cups

From: Tequila! by Hutson
Posted By:
Post Date: September 14, 1996