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Epicurious
Bon Appétit

Roasted Tomato–Cashew Salsa

By Rick Martinez

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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