Prep Time
15 Mins
Other Time
2 Hours 53 Mins
Makes about 1 1/2 cups

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

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

stepheb's Review

June 25, 2010
We used this relish as a topping for salmon - very tasty!

Jeanniemcg's Review

June 05, 2010