Roasted Tomato–Cashew Salsa
['1/3 cup cashews', '6 dried cascabel chiles or 3 pasilla chiles, seeds removed', '2 morita chiles', '4 large tomatoes, cored', '2 garlic cloves', '2 tablespoons fresh lime juice', '2 teaspoons kosher salt']
Preheat oven to 350°F. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°F. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
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