This roasted tomato salsa with cashews and zucchini is a little smoky, kinda buttery and perfect for chip dipping, or delicious as a topping for grilled tofu or veggie burgers. It’s a flavourful, healthy dip and so easy to make!
A lot of the inspiration for the recipes I create comes from something I ate in a restaurant. The first time I tried the Tomato Cashew Salsa at Tacofino, I knew that one day I would try to make it. Today was that day. Except that a quick Google search unearthed the recipe online and that kind of took the fun out of trying to create a copycat recipe!
Instead, I decided to put my own spin on it. After an unsuccessful stovetop version – I was trying not to turn on the oven in this 30 degree heat! – I decided to broil the veggies to give them some flavour without fully cooking them down which I learned is actually a common technique for creating a salsa asada in Mexico. I added a bit of zucchini, because at this time of year, who doesn’t have extra zucchini in the garden? And I layered in a bit of smokiness with cumin and smoked paprika.
Five surprising reasons why this salsa is such an anti-inflammatory food
I used to laugh that store-bought salsa is considered a serving of vegetables. Because really, it’s just not the same. But when you make it yourself…that’s another story!
- Despite what you’ve heard on the internet about lectins, tomatoes are an anti-inflammatory food. They contain a number of important anti-inflammatory compounds such as lycopene.
- Garlic and onions contain FODMAPs, which boost the growth of beneficial bacteria in the gut, helping to moderate inflammation in the body.
- Capsaicin in jalapeño has been researched for it’s role in alleviating pain and inflammation.
- Cashews contains antioxidant phytochemicals which help to prevent inflammation, while offering minerals like copper which are critical for a healthy immune system (inflammation comes from your immune system!)
- Garlic and onions also contain sulfur-based phytochemicals which are thought to be anti-inflammatory.
Ways to use this roasted tomato salsa with cashews
I love having sauces like this on hand because they are super versatile and can dress up a lot of different meals.
- As a dip for chips or sliced veggies
- To add that all-important squishy, flavourful layer to sandwiches and wraps
- As a topping for grilled tofu, veggie sausages, chickpea omelettes or quesadillas
- To jazz up grain bowls
Looking for more healthy sauces?
- Miso Cashew Dip with Togarashi Broccoli
- The BEST Vegan Queso (Nut Free)
- 3-Minute Avocado Crema
- 5-Minute Cashew Alfredo
- Low Sugar Cranberry Sauce
Roasted Tomato Salsa with Cashews
- 1 pint cherry tomatoes, halved or 3 Roma tomatoes, cut into 1 cm (1/2 inch) slices
- 1 small yellow onion peeled, cut into 1 cm (1/2 inch) slices
- 1 heaped cup zucchini slices 1 cm thick
- 1 jalepeno seeded, halved, see note
- 2 cloves garlic skin on
- 1 tablespoon avocado oil
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground cumin
- pinch smoked paprika optional
- freshly cracked pepper
- ½ cup raw cashews
- Preheat the broiler on high and move the top rack to the upper third of the oven. Prepare a rimmed baking sheet with parchment paper.
- Arrange the tomato, onion, jalepeno and garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper.
- Broil for five minutes, then check. You might want to remove the garlic now if the skin is quite black. If some vegetables are browning faster than others, rearrange them or adjust the pan under the broiler.
- Then broil for 3-5 more minutes, until most of the veggies have some char on them. Remove from heat at let cool for a few minutes.
- Carefully squeeze the garlic out of the skin into the food processor, then add the veggies along with the lime juice, cumin, salt and smoked paprika. Pulse until a thick salsa forms, then add cashews and pulse 3-4 times to roughly chop. Taste, adjust salt or lime juice or add a bit more paprika if you want to bump up the smokiness further.
- Serve warm or cold. Will keep, covered, in the fridge for 3-4 days.