Smoky Pecan Relish

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

Preparation

1. 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. 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.