posted by techgoddess 09-18-100 2:42 PM
From The Salsa Lovers Cookbook
Pecan Salsa for Chicken
1 1/2 cups distilled or bottled water
1 cup light brown sugar
1 cup white sugar
3 tblsp. lime juice
2 cups whipping cream, unwhipped
1 can (4 oz.) diced green chiles
2 cups pecans, chopped
Heat water, add both sugars and stir until dissolved. Increase heat and boil gently 5 minutes. Remove from heat, slowly stir in cream. Add remaining ingredients, stirring well. Serve as a gravy over chicken.
Makes 3 cups
Note: Can be served over baked and broiled chicken, and as a dipping sauce for fried chicken fingers.