Smoked Cashew Salsa

Chef Alex Stupak has a knack for making unusual flavour 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.

½ cup raw cashews
2 canned chipotle chiles in adobo, drained, seeded
1 Tbsp. sugar
sea salt
2 Tbsp. small wood chips, preferably applewood, soaked in water for 30 minutes, drained

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 Tbsp., if needed, until smooth. Season with salt.

Makes 1½ cups.

Make-Ahead: Salsa can be made 1 week ahead. Cover and chill.

Nutritional Information:
Per serving: Calories (kcal) 35 | Fat (g) 2.5 | Saturated Fat (g) 0 | Cholesterol (mg) 0 | Carbohydrates (g) 3 | Dietary Fiber (g) 0 | Total Sugars (g) 1 | Protein (g) 1 | Sodium (mg) 45