Salsa De Nuez (Mexican Nut Salsa)

1. Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.

2. Store in a tight covered container in the fridge.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Water	0	0	0	0
Red Chili Powder	1 tablespoon	0	0	0
Garlic Clove	5	0	0	0
pecan half	2 cups	0	0	0
tbsp olive oil	1	0	0	0