New Mexico's own pecans are the best choice for this vinaigrette! And it's so versatile that with a few additional ingredients you can turn it into a glaze for grilled veggies like eggplant or meats, a sauce for boiled potatoes, or a dip for cucumbers. Give it a try and remember to buy locally grown pecans.
- 1 cup pecan pieces (buy New Mexico-grown pecans)
- ⅔ cup oil (choose a neutral oil like sunflower or canola)
- ⅔ cup apple cider vinegar
- 2 tbsp honey (buy New Mexico honey)
- ⅓ cup white onion (chop roughly)
- 1 tsp salt
- Toast the pecans by heating a skillet on your stove over a medium-high flame, and adding the pecan pieces after the pan is hot (there is no need for additional oil as the pecans already provide the oil needed). Stir the pecans frequently until they are just beginning to brown and you can smell their aroma. Set the pecans aside to cool.
- Place the cooled pecans in a blender or food processor. Add the oil, apple cider vinegar, chopped onion, honey, and salt, and blend until smooth.
- Thin with water if needed.
- Drizzle two tablespoons over your favorite sliced tomatoes or salad.
Calories: 113kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 117mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Recipe and photos by Christina Keibler
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