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.
Author: Adapted from Empellon
Yield: Makes about 2 cups
Ingredients
5 ounces cashews
8 ounces water
3 chipotle chiles in adobo, seeds removed
1 teaspoon smoked alderwood salt
1½ tablespoons sugar
Directions
Toast the cashews over medium heat until very lightly golden.
Put all the ingredients in a food processor or blender and puree until smooth.
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.
Notes
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/smoky-cashew-salsa-and-a-nut-blog-hop/