Smoky Pecan Relish
About
Good over grilled chicken
Ingredients
- ½ c. pecan halves
- 1 (12 oz.) jar roasted red bell peppers, drained and rinsed
- 3 T. extra-virgin olive oil
- 1 T. red wine vinegar
- 1 garlic clove, minced
- 1 ½ t. smoked paprika (or 1 t. regular paprika and ½ t. ground cumin)
- ½ t. salt
- ¼ t. ground redd pepper
Steps
- Preheat oven to 350℉. Bake pecans for 10 minutes until light brown and fragrant.
- Pat peppers dry. COmbine with pecans, oil, and remaining ingredients in a food processor. Pulse 8-10 times until finely chopped (not smooth).
Cover and chill 2 hours. Store in refrigerator up to 1 week. Let stand at room temperature for 30 minutes before serving.