Oh, she T H I C C.
GF. V. SF.
2 big Anaheim chiles
1 cup raw cashews
1 lime, cut in half
1/4 cup fresh chives
1/2 cup non dairy milk (or 1/4 cup for a dip)
1 tsp onion powder
1/2 tsp garlic powder
Salt & pep to taste
Chili oil or hot sauce to garnish
To the smoker:
Preheat an electric smoker to 250°F and add a handful of dry chips (I use whisky barrel)
[Alternatively, preheat a grill on medium heat with a smoker box]
Place peppers, lime, and cashews on a parchment lined pan (I also smoked pecans & sun dried tomatoes for a salad to carry this ranch to my face)
Smoke the peppers & limes for 90 minutes (until soft & the color is golden)
Smoke the cashews for 30 minutes (until they have a golden brown color)
Place all ingredients in a blender and blend until smooth, tasting and adjusting seasonings until yummy
Coat some greens, dunk a tater in it, do whatever the heck you want!
I massaged into some leafy greens and topped with smoked pecans, sun dried tomatoes, parm, and chili oil
Use any peppers or chiles in place of Anaheim. Red bells, jalapeños, serranos, oh the possibilities!
Add a handful of nooch or dairy free cheese for a fantastic pretzel dip.
Don't have a smoker? Roast everything in the oven and toss a couple dashes of liquid smoke or smoked paprika in the blender.
Bullet Boys - S/T
Smoooooooooth up in yaaaaaaaaa!