Salsa De Nuez (Mexican Nut Salsa)

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“Keep it on hand in the fridge and us it sparingly as a condiment on almost anything, fish, steamed vegetables, chicken, crackers, and sandwiches. Choose a ground chile at a heat level you enjoy, or simply add more. Anchos are the mildest. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".”
READY IN:
15mins
SERVES:
16
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
  2. Store in a tight covered container in the fridge.

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