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Categories:Viewed: 52 - Published at: 7 years ago
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
Method
- 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.
- 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.
- Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
