I am fairly new to using Chipotle chili powder but I am learning a lot about it. The powder first starts off as ripe, red jalapeño peppers that have been slowly wood-smoked.
Chipotle peppers are rich, smoky and hot (but not searing). Commonly used to add a deep smoky flavor to traditional Mexican dishes, such as red chili sauce and a dash of chipotle is a perfect addition to everything, from sauces, kale chips and to salsas. Remember a little bit goes a long way so be sure to use a light hand.
This dip can be used as a dip, thinned out for a dressing, or you can even take the dip and coat kale chips with it.
Yields 2 cups
3/4 cup water
2 tsp lime zest
1 – 2 Tbsp fresh lime juice
1 cup raw cashews, soaked 2+ hours
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp Himalayan pink salt
1/2 tsp ground black pepper
1/2 tsp chipotle powder
It is important to soak the cashews for at least 2 hours.
Place them in a bowl with 3 cups of warm water and let them soak for at least 2 hours.
This will soften them which will help you achieve a creamy sauce.
The soaking process also reduces the phytic acid, making it easier to digest.
After soaking, drain and rinse.
In a high-powered blender combine the; water, zest, lime juice, cashews, cumin, chili powder, salt, pepper and chipotle powder. Blend until the sauce is creamy and grit free.
It is always best to add the liquid ingredients to the blender first. This will help the blades move more freely.
Keep the sauce stored in the fridge in an airtight container for 5-7 days.