Who would think you could smoke something and make a salsa out of it? Genialidad!
2 qts. cashew nuts
2 cups mesquite wood chips
2 tblsp. sugar
1 1/2 tblsp. salt
1 cup red wine vinegar (or any quality vinegar)
3 3/4 cup water
1 can chipotle in adobo (deseeded)
1. Prepare and smoke. I used home-made kitchen smoker which are a pan and another pan w/ holes that will sit on top of the other pan w/ out touching the chips underneath. Lather the cashews on the pan w/ holes and cover tight w/ aluminum foil. Place the smoker on the stove top or griddle and smoke on a medium-high heat for about 15mins. Remove and cool. The cashews will be tan in color.
2. Puree and taste. Puree all the ingredients in a food processor. Adjust the taste and consistency w/ water and salt if necessary. You want the salsa to be creamy and runny than peanut butter (or nutella) consistency.
3. Disfrutar! With tortilla chips, for now..
left: citrus habanero salsa, right: smoked cashew salsa
No comments:
Post a Comment