Roasted Tomato–Cashew Salsa
Roasted Tomato–Cashew Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Remove and discard stems from chiles.
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.
Salsa can be made 2 days ahead.
Cover and chill.
Bring to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.