Smoky Pecan Relish

This Southern version of romesco sauce uses pecans instead of almonds. We also love this over grilled chicken.


Makes about 1 1/2 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Other: 2 Hours, 53 Minutes


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


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.

June 2010
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