Active Time
N/A
Total Time
30 MIN
Yield
Serves : 1 cup

How to Make It

Step 1    

In a medium skillet, toast the chipotles over moderate heat, turning, until pliable and fragrant, 1 to 2 minutes. Transfer the chiles to a food processor, add the hot water and let stand until softened, about 10 minutes.

Step 2    

Meanwhile, in the same skillet, toast the pecans over moderate heat, tossing, until browned in spots, 6 minutes. Add the toasted pecans to the food processor and let cool slightly, then puree the salsa until smooth.

Step 3    

In the skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 3 to 5 minutes. Add the pecan-chipotle puree and cook, stirring, until hot, about 2 minutes. Season with salt and transfer the salsa to a bowl. Let cool completely before serving.

Notes

The purplish morita is the most common variety of dried chipotle in the US.

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