Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.
Ingredients
makes 1½ cups
½
2
1
Preparation
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Special equipment:
Step 1
2 Tbsp. small wood chips, preferably applewood, soaked in water for 30 minutes, drained
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Instructions
Step 2
Line the bottom of a large pot with foil and scatter soaked wood chips over. Cover and heat over medium-high until chips begin to smoke. (If you have a kitchen torch, use it to give chips a kick-start.) Arrange cashews in a single layer in a metal steamer basket; place inside pot. Cover pot; smoke cashews, adjusting heat as needed to maintain constant level of smoke, until golden brown, 10–15 minutes. Remove steamer from pot; let cashews cool.
Step 3
Purée cashews, chiles, sugar, and ¾ cup water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.
Step 4
DO AHEAD: Salsa can be made 1 week ahead. Cover and chill.
