Cashew salsa (recipe below) adds protein to salsa (photos #1, #2, #3, #4 © DeLallo).
 Fire-roasted diced tomatoes from DeLallo. Fire-roasting provides a slightly smoky flavor.
 Calabrian chiles (or chile peppers, if you will), from DeLallo.
 Roasted piquillo chiles from DeLallo.
Add some cashew protein to your salsa with this yummy recipe. For Cinco de Mayo or any other day, for a snack or a sauce.
With fire roasted tomatoes, Calabrian chiles and roasted piquillo chiles, it has just enough heat for pizzazz, without overwhelming your taste buds.
RECIPE: CASHEW SALSA
This recipe can be a snack with tortilla or pita chips, or a sauce for grilled chicken or fish.
½ cup cashews
1 (14.5-ounce) can DeLallo Fire Roasted Diced Tomatoes
6 DeLallo Calabrian Chili Peppers from 6.7-ounce jar, stems removed
3 DeLallo Roasted Piquillo Peppers from 12-ounce jar
2 garlic cloves
3 tablespoons fresh lime juice
2 teaspoons salt
1. DRAIN the tomatoes. You may wish to save the juice to toss into dressing, sautes, soups, stir-frys…or with a splash of gin or vodka.
2. HEAT the oven to 350°F. Arrange the cashews on a rimmed baking sheet and roast until golden brown, about 15 to 18 minutes. Let cool.
3. ADD the chiles and garlic to a food processor or blender, and pulse until roughly chopped. Add the tomatoes, lime juice and salt. Process until combined.
4. ADD the cashews and pulse until roughly chopped.
5. PLACE the salsa in a bowl and serve with pita or tortilla chips.
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MORE SALSA RECIPES
> MORE RECIPES FOR CINCO DE MAYO
> THE HISTORY OF SALSA
> THE HISTORY OF CHILE PEPPERS
> THE DIFFERENT TYPES OF CHILES