Salsa De Nuez (Mexican Nut Salsa)

Submitted by zeldaz51

"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
• Ingredients: 6
• Yields: 2 cups
• Serves: 16

ingredients

• 2 cups pecan halves
• 1 tbsp.olive oil
• 5 garlic cloves, peeled and crushed
• 1 -2 tablespoon red chili powder (not chili powder)
• purified water
• salt

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.