Ingredients
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2
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1
-
5
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1 - 2
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-
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Directions
Salsa De Nuez (Mexican Nut Salsa), 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 , 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
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Steps
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1
Done
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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. |
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2
Done
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Store in a Tight Covered Container in the Fridge. |
