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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This Southern version of romesco sauce uses pecans instead of almonds. We also love this over grilled chicken. Ingredients:
1/2 cup pecan halves |
1 (12-oz.) jar roasted red bell peppers, drained and rinsed |
3 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
1 garlic clove, minced |
1 1/2 teaspoons smoked paprika |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
Directions:
1. 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.
2. 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.
3. *1 tsp. regular paprika with 1/2 tsp. ground cumin may be substituted.
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