Ingredients

• Ingredients Scale 1x2x3x 1 cup raw cashews, soaked for 2 – 3 hours 2 hatch chiles (Anaheim or poblano ok too, or 40z can of diced green chile peppers) 2 garlic cloves, chopped 1/2 teaspoon cumin good pinch of salt juice of 1 lime 1/2 – 3/4 cup water 1/4 cup cilantro, chopped

Preparation

• Instructions Soak cashews: Soak your cashews in enough water to cover and have about 2 -3 inches of water over top. Cashews will swell up and need plenty of water to soak up. Let soak for 2 – 3 hours. Alternately, do a quick soak by soaking cashews in hot water for 5 minutes. Broil chiles: Turn your broiler on to medium or medium-high, place the hatch chiles on a baking sheet and set under the broiler. Times will vary depending on your oven so pay attention and check on them every few minutes. You will hear them blister and crackle every now and then. Turn every few minutes to char evenly on all sides. Chiles will be ready when charred and softened. Mine took about 7 – 10 minutes. Let cool a few minutes. Peel + slice: Remove the charred skin, make a slit lengthwise, core and remove the seeds (some seeds ok). Puree: Place the cashews, chiles, cumin, garlic, cilantro, salt, lime juice and water (starting with the least amount) in a blender/food processor. Blend until creamy scraping down the sides every now and then. Taste for flavor and add more water as needed to create desired consistency. Makes about 2 cups. Serves 8, 1/4 cup per serving. Store: Leftover dressing can be stored in an airtight container in the refrigerator for up to 6 – days. Dressing will thicken upon chilling, thin with water if needed.