- 2
Ingredients
- 1/2 cup raw cashews
- 2 canned chipotle chiles in adobo, drained, seeded
- 1 tablespoon sugar
- Kosher salt
Preparation
Step 1
SPECIAL EQUIPMENT:
2 Tbsp. small wood chips, preferably applewood, soaked in water for 30 minutes, drained
INSTRUCTIONS
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.
Purée cashews, chiles, sugar, and ¾ cup water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.
DO AHEAD: Salsa can be made 1 week ahead. Cover and chill.