Directions:
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Let cool 15 minutes.
- Pat peppers dry with paper towels. Combine peppers, pecans, oil, and remaining ingredients in a food processor. Pulse 8 to 10 times or until finely chopped (but not smooth). Cover and chill 2 hours before serving. Store in refrigerator up to 1 week. Let stand at room temperature 30 minutes before serving.
- *1 tsp. regular paprika with 1/2 tsp. ground cumin may be substituted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1256.22 Kcal (5260 kJ) | ||
| Calories from fat | 1191.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 132.42g | 204% | |
|---|---|---|---|
| Sodium | 1171.16mg | 49% | |
| Potassium | 625.64mg | 13% | |
| Total Carbs | 20.6g | 7% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 12.21g | 49% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 31.1mg | 52% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.4mg | 63% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 581.11 Kcal (2433 kJ) | ||
| Calories from fat | 551.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.26g | 204% | |
|---|---|---|---|
| Sodium | 541.77mg | 49% | |
| Potassium | 289.42mg | 13% | |
| Total Carbs | 9.53g | 7% | |
| Sugars | 2.77g | 24% | |
| Dietary Fiber | 5.65g | 49% | |
| Protein | 5.78g | 25% | |
| Vitamin C | 14.4mg | 52% | |
| Iron | 5.3mg | 63% | |
| Calcium | 46.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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