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“Use for pasta or as a general condiment as an alternative for tomato sauce. Vary the chile variety to make as hot or as mild as you please.”
4-5 cups

Ingredients Nutrition


  1. Toast the dried chiles in a pan until they become fragrant. Cool slightly, then remove stems and seeds and break the pods into pieces. Place the pieces in a bowl, pour in boiling water to cover, and set aside, covered, for 20 minutes to soften them.
  2. Grind the pecans in a food processor and set aside. Drain the soaked chiles and add them to the work bowl, and process them into a smooth puree. Add the onion, ground pecans, and remaining ingredients and process until the mixture is smooth. Slowly drizzle in the oil while the processor is running.

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