This isn't a Northern New Mexican classic nor has it made it to the / shed table yet, but it is a recent addition to our table at the ranch that is made with mostly local ingredients that feel like a perfect expression of the land, culture and flavors of Northern New Mexico.
It is a simple recipe that gets its character from the attention you give to the ingredients and process. Make this an excuse to slow down and get lost in the smell every step of the way.
↴ RECIPE
200g olive oil - we use California Olive Ranch
50g mild chimayo sun dried red chile, de-seeded - we get ours from the Santa Fe farmers market (email us if you want us to send you some)
45g local garlic cloves, lightly smashed - local is best
100g southern NM pecans - we buy these from the Santa Fe farmers market
/ shed apple vinegar, to taste - available in our 'Mercado'
Salt, to taste - we use redmonds desert salt
↴ METHOD
Weigh out all ingredients, weighing out the olive oil into a heavy bottomed pot. We use a Staub.
Lightly smash garlic and peel off all the skins and add to pot of oil.
Turn the heat on low and cook until the garlic is a golden brown and smells amazing. (the heat should be low the whole time, if you see smoke the heat is too high)
Once the garlic feels perfect strain the mixture and add the oil back to the pot and then add pecans.
Cook until the pecans turn a light dark brown and start smelling fragrant and are a light brown. (if unsure when to stop this process pull a pecan out, let it cool and taste it.)
Add the oil back to the pot again but this time off the heat and add the chile and stir for a few seconds, about 20 seconds. Strain once the chiles turn a vibrant translucent color and you think they smell good. (don't go too long or they will get bitter)
Let everything cool down keeping solids together.
Once cooled a little add everything to a blender and add a little salt and pulse blend to chop but not puree. Once everything is broken up taste the mixture and season with salt and vinegar until its where you like it.
Store in a jar and enjoy until it's gone. If you wish to keep this more shelf stable wait to add vinegar until you're ready to use it or each time you use it.