Smoky Pecan Relish

Southern Living
This Southern version of romesco sauce uses pecans instead of almonds. We also love this over grilled chicken.
Makes about 1 1/2 cups


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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


Prep: 15 Minutes
Other: 2 Hours, 53 Minutes

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.

*1 tsp. regular paprika with 1/2 tsp. ground cumin may be substituted.

Created date

May 2010