Chile-Lime Cashews

Name: Chile-Lime Cashews
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons ground ancho chiles; 15 dried chiles de árbol; 10 kaffir lime leaves (optional) cut into 1/4 slices; 1 Tbsp kosher salt; 2 Tbsps finely grated lime zest; 946 milliliters raw cashews; 2 Tbsps melted unsalted butter; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Chile-Lime Cashews a try. This gluten free and vegetarian recipe serves 4. One serving contains 838 calories, 24g of protein, and 69g of fat. Head to the store and pick up ground ancho chiles, butter, kaffir lime leaves, and a few other things to make it today. To use up the raw cashews you could follow this main course with the Banana, Coconut, And Cashew-cream Tart as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 325°F.

Equipment you will use

Oven

Combine4 cups raw cashews, 15 driedchiles de árbol, 10 kaffir limeleaves (optional) cut into 1/4"slices, 2 tablespoons melted unsaltedbutter, 2 tablespoons vegetableoil, 1 tablespoon kosher salt, and1 1/2 teaspoons ground ancho chiles ina large bowl; toss to coat.

Ingredients you will need

Ancho Chili Pepper

Kosher Salt

Raw Cashews

Equipment you will use

Bowl

Spreadnut mixture in an even layer ona large rimmed baking sheet.Roast, stirring occasionally, untilcashews are evenly toasted andfragrant, about 20 minutes.

Equipment you will use

Baking Sheet

Letnut mixture cool completely onsheet on a wire rack.

Equipment you will use

Wire Rack

Transfernuts to a large bowl and toss with2 tablespoons finely grated lime zest,making sure to evenly distributespices and zest. DO AHEAD: Canbe made 2 days ahead. Storeairtight at room temperature.

Ingredients you will need

Finely Grated Lime Zest

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

ground ancho chiles 15

dried chiles de árbol 10

kaffir lime leaves (optional) cut into 1/4" slices 1Tbsp

kosher salt 2Tbsps

finely grated lime zest 946milliliters

raw cashews 2Tbsps

melted unsalted butter 2Tbsps

vegetable oil

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.