Prep 30 mins
Cook 0 mins
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 dried red chilies (anchos are mildest, use other varieties for more heat)
- 3 cups pecan pieces
- 1⁄4 cup minced white onion
- 4 red bell peppers, roasted, peeled, and seeded
- 1 tablespoon mild red chili powder
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup vegetable oil or 1⁄2 cup olive oil
- 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.
- 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.