Chef Alex Stupak has a knack for making weird and wonderful taste combinations taste substantial, as on this smoky, nutty salsa. The sweet, rich cashews give it the physique of a dairy-based solely dip. It works on any grilled meat, too.
Ingredients
½
cup raw cashews
2
canned chipotle chiles in adobo, drained, seeded
1
tablespoon sugar
Kosher salt
Preparation
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Special instruments:
Step 1
2 Tbsp. little wooden chips, preferably applewood, soaked in water for half-hour, drained
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Instructions
Step 2
Line the backside of a trim pot with foil and scatter soaked wooden chips over. Cowl and heat over medium-high till chips originate as a lot as smoke. (For folks that would possibly merely cling a kitchen torch, exhaust it to present chips a kick-originate up.) Put collectively cashews in a single layer in a metal steamer basket; website inner pot. Cowl pot; smoke cashews, adjusting heat as needed to personal fixed level of smoke, till golden brown, 10–quarter-hour. Remove steamer from pot; let cashews chilly.
Step 3
Purée cashews, chiles, sugar, and ¾ cup water in a blender, including water by tablespoonfuls, if needed, till tender. Season with salt.
Step 4
DO AHEAD: Salsa would possibly merely be made 1 week ahead. Cowl and sit down again.
Diet Per Serving
Energy (kcal) 35
Rotund (g) 2.5
Saturated Rotund (g) 0
Ldl cholesterol (mg) 0
Carbohydrates (g) 3
Dietary Fiber (g) 0
Complete Sugars (g) 1
Protein (g) 1
Sodium (mg) Forty five
