Smoked Cashew Salsa

1. 1

   Line the bottom of a large pot with foil and scatter soaked wood chips over. Cover and heat over medium-high heat until chips begin to smoke. (you can use a kitchen torch to give chips a kick start). Arrange cashew 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.

2. 2

   Puree cashews, chilies, sugar, and 3/4 water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.

* Per serving · 4 servings · Values may vary.

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