2 cup raw, unsalted cashews
1-2 Chipotle peppers, dried
2+ garlic cloves, minced
Salt and pepper to taste
Makes approximately 2 ½ cups
In a bowl, cover cashews with water and refrigerate for 2-8 hours.
Boil 1-2 cups water. Place peppers in a heatproof bowl and just cover peppers with boiling water. Leave to steep for at least 1 hour in order to soften.
After softening, remove and discard the stems of the peppers. Set the now softened chilli’s and the chilli liquid (‘tea’) aside. DO NOT DISCARD THIS LIQUID…You’re going to need it soon.
Drain the cashews after they’ve soaked for the prescribed time. This liquid you can discard.
Transfer drained cashews, minced garlic and peppers to a food process/blender. Add about 2-4 Tbls of the chilli tea to begin the blending process.
Process and watch the sauce turn a lovely orange colour. If it’s too thick, slowly add more chilli tea until you get a consistency like thick yoghurt.
Add salt and pepper to taste and place in a sealable jar or container. Keeps in fridge 1-3 weeks.