Roasted Tomato–Cashew Salsa

Ingredients for Roasted Tomato–Cashew Salsa

• 50g cashews

• 6 dried cascabel chillies or 3 pasilla chillies, seeds removed

• 2 morita chillies

• 4 large tomatoes, cored

• 2 garlic cloves

• 2 tablespoons fresh lime juice

• 2 teaspoons kosher salt

Preheat oven to 177°C. Arrange cashews on one side of a rimmed baking sheet and chillies on the other. Toast until chillies are fragrant, about 5 minutes. Remove chillies from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chillies.

Increase oven temperature to 232°C. 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 chillies and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.

Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.