Roasted Tomato–Cashew Salsa

• 1/3 cup cashews
• 6 dried cascabel chiles or 3 pasilla chiles, seeds removed
• 2 morita chiles
• 4 large tomatoes, cored
• 2 garlic cloves
• 2 tablespoons fresh lime juice
• 2 teaspoons kosher salt

1. Preheat oven to 350u0b0F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8-10 minutes. Let cool. Remove and discard stems from chiles.
2. Increase oven temperature to 450u0b0F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
3. Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

cashews, chiles, chiles, tomatoes, garlic, lime juice, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-tomato-cashew-salsa (may not work)