Roasted Chile Cashew Salsa
No need to look any further for the perfect salsa recipe. This one is so good it is made in Miraval Arizona’s Life in Balance Culinary Kitchen in the class “Let’s Get Saucy”. Make your guests’ taste buds happy when you have this out as an appetizer for your next gathering!
- 1/2 cup cashews
- 3 dried cascabel chiles
- 3 dried pasilla chiles
- 5 tomatoes
- 2 garlic cloves
- 1 limes
- 1 ½ ounce honey
- Salt and pepper to taste
- On a baking sheet, place cashews and both dried chiles, toast chiles in the oven at 350 degrees for 5 minutes until fragrant. Remove chiles and continue roasting nuts for 10 minutes until golden brown in color.
- Roast tomatoes on an open flame cook until charred (about 10 minutes).
- In a blender, squeeze lime and place all ingredients except for cashews, and blend until smooth. Transfer to a mixing bowl.
- Hand chop toasted cashews and then fold it in with the salsa. Season with salt and pepper to taste.