Oaxacan Pecan Salsa

by Laura Donnelly — March 2, 2007

For our last condiment recipes of the week, we offer two - a Mexican pecan salsa and a fresh mango version. The first is great on vegetables or spread on tortillas and wrap sandwiches. In Oaxaca, they also make this sauce with peanuts, which gives it kind of an Asian flare.

Mango salsa is delicious on grilled or broiled swordfish or as a topping for sauteed scallops. If you can't find a ripe mango, substitute pineapple.

Makes one cup

1 cup pecans
2 Tablespoons olive or canola oil
2 cloves garlic, minced
2 teaspoons red-pepper flakes (this will make it very spicy, so use less if desired)
1 teaspoon salt

1. Bake pecans in a 350-degree oven until well browned, about 10-15 minutes.

2. Place pecans, oil, garlic, chili flakes, and salt in a blender or food processor. Chop well, scrape down then bowl, then add a bit of water and process until desired consistency.

Fresh Mango Salsa

Makes about one cup

1 ripe mango, peeled and cut into 1/2 inch dice
1 jalapeno, seeded and minced
1/2 cup finely diced red onion
1/4 cup chopped cilantro
1/2 teaspoon salt

Combine all ingredients. Set aside for flavors to blend for a few hours before serving.

Both salsas will keep for about a week in the refrigerator.