Lunch: Pecan-Chipotle Salsa

Recipe by April Bloomfield This smoky salsa has a warm heat and a rich, nutty flavor. It's perfect splashed on top of marinated skirt steak tacos.

Ingredients

3 dried chipotle morita chiles
1/2 c. hot water
1/2 c. coarsely chopped pecans
2 tbsp. extra-virgin olive oil
1/2 c. finely chopped white onion
1 clove garlic
kosher salt

Instructions

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.
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 purée the salsa until smooth.
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 purée and cook, stirring, until hot, about 2 minutes. Season with salt and transfer the salsa to a bowl. Let cool completely before serving. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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