Roasted Tomato–Cashew Salsa
A smoky and rich salsa combining roasted tomatoes, toasted chiles, and crunchy cashews. This unique twist on traditional salsa offers deep flavors and interesting texture from the nuts.
Ingredients
- •⅓ cup cashews
- •6 whole dried cascabel chiles
- •2 whole morita chiles
- •4 large tomatoes
- •2 cloves garlic
- •2 tablespoons fresh lime juice
- •2 teaspoons kosher salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8-10 minutes. Let cool. Remove and discard stems from chiles.
15 min
- 2.
Increase oven temperature to 450°F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
35 min
- 3.
Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
5 min
