Description
Ingredients
Scale
- 1 cup raw cashews
- 2 canned chipotle chiles in adobo (drained, seeded)
- Dash of cumin
- 1 teaspoon Spanish smoked paprika
- 1 tablespoon fresh lemon juice
- ¾ cup or more of water
- Sea salt (to taste)
Instructions
- Arrange cashews in a single layer on a cast iron skillet and toast them at medium heat till they are golden brown. About 10 minutes. Let cashews cool.
- Purée cashews, chiles, spices, and 3/4 cup water in a blender, adding water by the tablespoon, if needed, until smooth. Add about a tablespoon of lemon juice. Season with salt. This sauce will keep for about a week.
Notes
This can be spicy, depending on the type of adobo chiles you use. And I often double the recipe, especially if you’re smoking the cashews over soaked wood chips. Sometimes I’ll skip the roasting/smoking of cashews and use them raw for a quick, spicy sauce. It’s good, quick, and easy. And it works well on black beans and rice or grilled salmon.
- Prep Time: 5 minutes
- Cook Time: 10 minutes