ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky Pecan Relish

Prep time 15 mins
Other time 2 hrs, 53 mins
Yield Makes about 1 1/2 cups
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

How to Make It

  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.