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Roasted Red Pepper and Cashew Salsa » Simple and Healthy Recipe! ✅

I’ve seen sauces like this in the luxury cheese section of Australian grocery stores and have tried a couple of versions. After looking at the ingredients, I thought I’d try making my own version. I like it spicy, so I tend to eat a lot of chili. If you are sensitive to chili peppers, start by simply adding 1/2 tablespoon of chili paste. I eat it with crackers, crudites, eggs, and spreads. —Leah.vandeveldt

  • 1 cup chopped roasted red bell peppers from a jar

  • 1/3 cup unsalted roasted cashews

  • 1 tablespoon chili paste

  • 1/4 cup grated Parmesan

  • sea ​​salt, to taste

  1. Combine ingredients in a food processor and blend until smooth. You can add more or less chili if you like.

  2. If you’d like to toast your cashews: Heat a large skillet over medium-low heat and add 1/3 cup raw cashews and spread them in a single layer in the pan. Cook, turning a couple of times, until lightly browned and fragrant. (About 5 minutes). Let cool completely before using.

  3. A note on chili paste: I buy jars of bottled chopped chilies with a little vinegar. 1 tablespoon chili paste = 1 chili over medium heat.

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