Pecan and Red Pepper Sauce

By Wewah

Smoky and a little spicy, this sauce is nice with tacos or enchiladas, or even as a dip for corn chips. Claire Adas for NPR

Ingredients

• Makes about 2 cups
• 1/2 cup roasted red peppers
• 1/2 cup pecans
• 1/2 cup vegetable broth (or water)
• 1/4 teaspoon (or to taste) chipotle purée (I buy a small can of chipotle peppers packed in adobe sauce, purée it and keep it in the refrigerator)
• 1 teaspoon smoked paprika
• 1 teaspoon rosemary
• 1 teaspoon basil
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and plenty of freshly ground pepper

Details

Adapted from npr.org

Preparation

Step 1

You can roast peppers on your burners or broil them in the oven until their skins are blackened, and then put them in a bowl with a plate on top. After 5 or 10 minutes, peel off most of their skin, and trim the stem and seeds away. One pepper is about half a cup. In the winter I sometimes use roasted red peppers in a jar, packed in brine.

Combine everything in a processor or blender, and process until fairly smooth. You can serve this warmed in a saucepan or at room temperature.