Salsa De Nuez Mexican Nut Salsa Recipes

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SALSA DE NUEZ (MEXICAN NUT SALSA)



Salsa De Nuez (Mexican Nut Salsa) image

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".

Provided by zeldaz51

Categories     Sauces

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.
  • Store in a tight covered container in the fridge.

Nutrition Facts : Calories 88.3, Fat 9, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 2.3, Fiber 1.4, Sugar 0.5, Protein 1.3

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