Ingredients
1/2 cup raw cashews
2 canned chipotle chilies in adobo, drained, seeded
1 Tbs. sugar
Kosher salt
2Tbs. small wood chips, preferably applewood, soaked in water 30 minutes
Preparation
Line the bottom of a large pot with foil and scatter soaked wood chips over. Cover and heat over medium-high heat until chips begin to smoke. (you can use a kitchen torch to give chips a kick start). Arrange cashew in a single layer in a metal steamer basket; place inside pot. Cover pot; smoke cashews, adjusting heat as needed to maintain constant level of smoke, until golden brown, 10-15 minutes. Remove steamer from pot; let cashews cool. Puree cashews, chilies, sugar, and 3/4 water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.
