Recipe: Spicy cashew moment

By Adapted from "It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great", The Washington Post

Spicy Cashew Moment, a rich condiment. (The Washington Post)

This rich, textured condiment was inspired by the smoked cashew salsa served at Empellon Taqueria, a Mexican restaurant in Manhattan's West Village.

Serve with tortilla chips or on crackers, or as a topper for Turkey and Black Bean Chili With Sweet Potatoes (see related recipe).

MAKE AHEAD: The condiment can be refrigerated in an airtight container for up to 1 week. Adapted from "It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great," by Gwyneth Paltrow and Julia Turshen (Grand Central Life & Style, 2013).

Makes a generous 1 1/4 cups.

Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil

1 cup raw unsalted cashews

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon sweet smoked paprika (pimento dulce)

1/2 jalapeno pepper, seeded and coarsely chopped

3 tablespoons fresh lime juice (from 3 or 4 limes)

1/3 cup water

1 teaspoon coarse sea salt

Steps

Heat the 2 tablespoons of the oil in a small skillet over medium-high heat until the oil shimmers. Add the cashews and stir to coat, then add the cumin, chili powder and sweet smoked paprika and stir to coat. Cook for about 2 minutes or until the nuts begin to brown.

Transfer the mixture to a food processor, then add the jalapeno, lime juice, water, sea salt and the remaining 1/3 cup of oil. Puree until smooth. Transfer to a container and refrigerate until ready to serve.

NUTRITION: Per tablespoon serving: 80 calories, 1 g protein, 2 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 125 mg sodium, 0 g dietary fiber, 0 g sugar