Yield: 11/4 cups
This rich, textured condiment was inspired by the smoked cashew salsa served at Empellon Taqueria, a Mexican restaurant in Manhattan's West Village. Serve with tortilla chips or on crackers, or as a topper for Turkey and Black Bean Chilli With Sweet Potatoes.
The condiment can be refrigerated in an airtight container for up to one week. Adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, by Gwyneth Paltrow and Julia Turshen (Grand Central Life & Style, 2013).
1/3 cup plus 2 tbs extra-virgin olive oil
1 cup cashews, raw unsalted
1/2 tsp cumin, ground
1/2 tsp chilli powder
1/2 tsp sweet smoked paprika (pimentón dulce)
1/2 jalapeno pepper, seeded and coarsely chopped
3 tbs fresh lime juice (from 3 or 4 limes)
1/3 cup water
1 tsp coarse sea salt
Heat the 2 tbs of the oil in a small skillet over medium-high heat until the oil shimmers.
Add the cashews and stir to coat, then add the cumin, chilli powder and sweet smoked paprika.
Cook for about 2 minutes or until the nuts begin to brown.
Transfer the mixture to a food processor, then add the jalapeno, lime juice, water, sea salt and the remaining 1/3 cup of oil.
Puree until smooth. Transfer to a container and refrigerate until ready to serve.
Per tbs serving: 80 calories, 1g protein, 2g carbohydrates, 8g fat, 1g saturated fat, 0mg cholesterol, 125mg sodium, 0g dietary fiber, 0g sugar