Pecan Chipotle Salsa with totoposLetssalsa
- 4 -6 table spoons Roasted Chipotle hot sauce (depending on your heat rate)
- 100 ml hot water
- 100 grams pecans,
- 2 tbsp extra-virgin olive oil
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
Heat a pan and dry toast the pecans over moderate heat, tossing, until browned in spots, 6 minutes. Add the toasted pecans to the food processor (leave some for garnish) with the hot water and roasted chipotle hot sauce and puree the salsa until smooth.
Heat a pan and bake the onion and garlic and cook over moderate heat in olive oil. Stir until softened and just starting to brown in 5 minutes. Add the pecan chipotle puree and cook, stirring, until hot, about 3 minutes. Add salt and pepper to taste. Drizzle with olive oil and sprinkle with Roasted Chipotle hot sauce. Ready to dip!
Tip: The salsa is also a amazing spread on a shrimp or black bean taco.
Totopos (tortilla chips)
- Soft corn tortillas
- 1 tbsp olive oil
- dash of salt
Preheat the oven on 180 °C, spray some oil on the soft corn tortillas and sprinkle with a bit of salt. Bake in the oven until they are crispy (for 10-15 minutes). Get them out of the oven, break in pieces.