Skip to main content
Epicurious

Roasted Tomato–Cashew Salsa

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

See Related Recipes and Cooking Tips

Read More
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Glazed Torn Beets With Pistachio Butter and Mint
“This is my all-time favorite beet dish,” writes cookbook author Nisha Vora.
Broccolini, Balsamic, Burrata, Amen
On this melty toast, the burrata comes in at the end, but it’s most definitely the star.
Spicy Mango Margarita
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.