Claudia Sandoval’s
CREAMY CASHEW JALAPEÑO DIP ACTIVE: 10 min I TOTAL: 30 min MAKES: about 3 cups
2 1
cups raw cashews bunch fresh cilantro, bottom stems trimmed 1 to 2 jalapeño peppers, stems removed 3 cloves garlic 2 tablespoons fresh lemon juice, plus more as needed Kosher salt Crudités and/or tortilla chips, for serving 1. Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse. 2. Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary. 3. Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!
Cliff Crooks’s
MEZCAL STRAWBERRY SMASH ACTIVE: 10 min I TOTAL: 10 min I MAKES: 2
4
strawberries, hulled and quartered 2 fresh basil leaves Kosher salt 3 ounces mezcal 1 teaspoon agave Club soda, for topping 1. Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, muddle the strawberries and basil together until the strawberries are smashed and the basil has broken up. 2. Add 1½ ounces mezcal and ½ teaspoon agave to each glass. Fill each glass with ice, then top with club soda. Use a cocktail stirrer to mix.
