Smoky Cashew Salsa
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Cook Time
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This smoky cashew salsa is like no dip you've ever had, and is a cinch to make. If you don't have smoked salt, simply substitute regular salt. It will still knock your socks off.
Yield: Makes about 2 cups
  • 5 ounces cashews
  • 8 ounces water
  • 3 chipotle chiles in adobo, seeds removed
  • 1 teaspoon smoked alderwood salt
  • 1½ tablespoons sugar
  1. Toast the cashews over medium heat until very lightly golden.
  2. Put all the ingredients in a food processor or blender and puree until smooth.
  3. Seriously. That's it. Serve right away with tortilla chips or to spice up quesadillas, or store in an air-tight container in the fridge for up to 1 week.
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at