Walnuts, cashews and smoked almonds processed with pickled Serrano chilies, cracked pepper and extra virgin olive oil to produce a creamy whipped sensation!

Makes 3 cups

8.5 oz. can whole cashew; I used Nice! Brand

1 c. Diamond Smokehouse Almonds (is gluten-free)

5 oz. pkg. walnut halves

½ c. water

1 t. sea salt

1 T. cracked pepper; use lg. grind of your peppermill

3 T. extra virgin olive oil – a tasty one

10 sm. pickled Serrano chilies, coarsely cut

2 T. Serrano chili pickle juice from can

Place all nuts in food processor and process till crumbly, pushing down insides of container with spatula, till all nuts are evenly mealy, then continue to process till they just begin to clump up.

Add water, salt and pepper, then process till smooth, again pushing down insides of container with spatula to evenly process all nuts. Process for about a minute. We want it as smooth as possible.

Next add chilies, chili juice and process again till smooth.

Now add olive oil all at once and process about another minute or till whipped and thick.

Transfer to covered containers and refrigerate till ready to use.

Notes: Goes great with jelly or preserves, which help to offset the heat.

The longer this nut spread sets the hotter it gets, so if you like hot you’ll love this. If you want less hot, then use fewer peppers. Locate pickled Serrano chilies in the Mexican section of the supermarket. The chilies are tiny.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!