Ingredients
Method
- Toast the cashews: Preheat your oven to 350°F. Spread raw cashews on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden, stirring halfway through. Watch them carefully — they burn faster than you think. Remove from oven and let cool completely on the pan (they'll continue cooking slightly).
- Roast your tomatoes: While cashews cool, cut tomatoes in half and place them face-down on a baking sheet. Broil for 5-7 minutes until skins blister and edges char. Let cool slightly, then peel off skins if desired (I leave some skin on for texture). Dice the roasted tomatoes.
- Pulse to combine: In a food processor, add cooled cashews, lime juice, honey, cumin, salt, and pepper. Pulse 8-10 times until nuts are chopped into coarse pieces — you want visible chunks, not paste.
- Mix everything together: Transfer cashew mixture to a large bowl. Fold in diced tomatoes, red onion, garlic, jalapeño, and cilantro. Taste and adjust seasoning — add more lime for brightness or salt for depth. Let sit 15 minutes before serving so flavors meld.
- To serve: Top with extra cilantro and a drizzle of olive oil. Pairs well with tortilla chips, grilled fish, tacos, or as a condiment on burgers.
Nutrition
Notes
The trick that makes it work is letting the smoked cashews rest after you pulse them — they'll finish toasting from residual heat and develop that deep, nutty flavor without turning bitter. A quick taste test right before blending confirms everything's set; if you can smell the nuts before you even touch the bowl, you're golden.
I serve this with anything from grilled chicken to tacos to just straight-up tortilla chips on a plate at my counter at 7 PM when I've forgotten dinner. It keeps for about five days in the fridge and actually tastes better after a day, which is rare for salsa.