Roasted Tomato–Cashew Salsa

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This roasted tomato and cashew salsa is a sophisticated take on a classic Mexican condiment, offering a rich depth of flavour that shop-bought versions simply cannot match. By roasting the tomatoes until charred and blistering, the salsa develops a natural sweetness that perfectly balances the smoky heat of the dried cascabel and morita chillies. The addition of toasted cashews provides a delightful nutty crunch, elevating the texture and making it a truly addictive vegan dip.

Ideal for entertaining, this versatile salsa is a fantastic accompaniment to crunchy tortilla chips or as a vibrant topping for tacos and roasted vegetables. It is naturally plant-based and can be prepared up to two days in advance, allowing the complex flavours to meld and intensify. Simply bring it back to room temperature before serving to enjoy this healthy, homemade staple at its absolute best.

Ingredients for Roasted Tomato–Cashew Salsa

50g cashews
6 dried cascabel chillies or 3 pasilla chillies, seeds removed
2 morita chillies
4 large tomatoes, cored
2 vitlöksklyftor
2 matskedar färsk limejuice
2 teskedar kosher salt

How to make Roasted Tomato–Cashew Salsa

Preheat oven to 177°C. Arrange cashews on one side of a rimmed baking sheet and chillies on the other. Toast until chillies are fragrant, about 5 minutes. Remove chillies from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chillies.

Increase oven temperature to 232°C. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chillies and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.

Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

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