1 cup soaked cashews (I soaked them in water for a few hours)
5 tbsp of water (add more for a creamier texture)
2 tbsp lime juice
1 tbsp garlic
1 tbsp penzys pico de gallo seasoning (you can use cumin or a cajun seasoning instead)
2 large hatch chiles
Set oven to high broil and put the hatch chiles in for 10 minutes. Turn the chiles over after five minutes. Pull them from the oven and set aside to cool. Blend your cashews, garlic, lime juice, and spices. Then add water to the mixture a tbsp at a time until you reach your desired texture. Cut up the hatch and add them to the mixer. Blend until everything is well combined. Serve with chips or on top of quesadillas!