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.
MAKE AHEAD
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).
INGREDIENTS
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.
NUTRITION
Per tbs serving: 80 calories, 1g protein, 2g carbohydrates, 8g fat, 1g saturated fat, 0mg cholesterol, 125mg sodium, 0g dietary fiber, 0g sugar
