Pecan-Chipotle Salsa

1. 1

   In a medium skillet, toast the chipotles over moderate heat, turning, until pliable and fragrant, 1 to 2 minutes.

2. 2

   Transfer the chiles to a food processor, add the hot water and let stand until softened, about 10 minutes.

3. 3

   Meanwhile, in the same skillet, toast the pecans over moderate heat, tossing, until browned in spots, 6 minutes.

4. 4

   Add the toasted pecans to the food processor and let cool slightly, then puree the salsa until smooth.

5. 5

   In the skillet, heat the olive oil until shimmering.

6. 6

   Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 3 to 5 minutes.

7. 7

   Add the pecan-chipotle puree and cook, stirring, until hot, about 2 minutes.

8. 8

   Season with salt and transfer the salsa to a bowl.

9. 9

   Let cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.