Cashew and mustard salsa

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Tarragon vinegar
½ teaspoon Chilli powder
1 cup Water
2 cups Roasted salted cashews
1 teaspoon French mustard
1 teaspoon Honey
3 tablespoons Lemon juice
½ cup Oil
1 teaspoon Fine black pepper

Directions

This creamy puree of nuts is spiked with mustard, chilli and pepper for a great sauce to accompany grilled meats and seafood.

Puree all together until smooth and creamy. Makes about 2½ cups.

Mix will keep for up to 1 week in fridge.

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