The Kitchen
Cascabel Chile Salsa
This salsa lets the Cascabels shine by omitting onions and limiting the number of tomatillos used.
Ingredients · Servings 4
- 7-8 dried Cascabel chiles
- 2 tomatillos
- 2 garlic cloves
- 1/4 teaspoon apple cider vinegar
- salt to taste
Method · 25 min
- Wipe down the Cascabel chiles with a damp paper towel
- Tear open the chiles and remove the stems and seeds
- Tear each chile into 2-3 pieces
- Using a comal or skillet on medium-low heat, cook the Cascabels until they soften and start to change color, about 1-2 minutes. Use a spatula to press them into the skillet.
- Place chiles in a bowl and cover with hot tap water. Submerge and let reconstitute for 10-20 minutes.
- Meanwhile, husk and rinse 2 tomatillos (I usually remove the stem but this is optional)
- Roast tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green in color
- Add tomatillos, chiles, and 2 peeled garlic cloves to a blender
- Add approximately 1/4 cup of the soaking liquid to the blender, along with a pinch of salt and 1/4 teaspoon of apple cider vinegar
- Pulse blend and taste for seasoning
- Serve immediately
- Store in an airtight container in the fridge
Components 7-8 dried Cascabel chiles 2 tomatillos 2 garlic cloves 1/4 teaspoon apple cider vinegar salt to taste Method Wipe down the Cascabel chiles with a damp paper towel Tear open the chiles and remove the stems and seeds Tear each chile into 2-3 pieces Using a comal or skillet on medium-low heat, cook the Cascabels until they soften and start to change color, about 1-2 minutes. Use a spatula to press them into the skillet.
Place chiles in a bowl and cover with hot tap water. Submerge and let reconstitute for 10-20 minutes.
