For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
Cut the stem off of each jalapeño, remove the seeds, and slice each one in half – the long ways. ( if you’re one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you’re worried about the heat. You can always add more!
Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.
To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt – you can always add more later! I usually go with 1 tsp, but some don’t like things very salty!
Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
The consistency you’re left with is thick and luscious – perfect for dipping
If you’d like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.