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Epicurious

Roasted Tomato–Cashew Salsa

5.0

(1)

Image may contain Plant Food Produce Vegetable Lentil and Bean
Photo by Linda Xiao

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Recipe information

  • Yield

    Serves 8

Ingredients

1/3 cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt

Preparation

  1. Step 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.

    Step 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.

  2. Do Ahead

    Step 3

    Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

TagsSalsaCondimentMexicanLatin AmericanCashewNutPasilla ChileChileVegetableTomatoGluten FreeDairy FreeVeganVegetarianEasyRoastBlenderBon Appétit

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