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Home » Recipes » Appetizers » Chile Cascabel Salsa

Chile Cascabel Salsa

Last Updated March 12, 2020. Originally Posted March 13, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

This recipe for Roasted Chile Cascabel Salsa is slightly addictive. Completely fat free and full of yummy flavors that you just can’t buy in a jar. 
Jump to Recipe Print Recipe
Cascabel Chile Salsa in a bowl with a spoon and surrounded by tortilla chips.

Cascabel Chile Salsa in a bowl with a spoon and surrounded by tortilla chips.

My family and I can’t get enough of Chile Cascabel Salsa. It’s not very spicy. It’s more on the mild side, rich, and robust.

Everyone knows Salsa Verde and Tomato Salsa. I’m here to introduce you to this utterly addictive salsa that is perfect for scooping up with tortilla chips.

I know you’ll love every bite!

Ingredients for cascabel salsa on a wooden surface.

Ingredients

  • Chile Cascabel
  • Tomatillo
  • Chile de Arbol
  • Onion
  • Garlic
  • Salt
  • Water

This is a mild salsa, but it’s easy to change the heat level.

How to Adjust the Heat:

  • If you can handle the heat, add more chile de arbol.
  • For a flavorful but medium heat salsa, omit the chile de arbol altogether.

Chile Cascabel is shaped like a miniature ball and reddish brown. If you can’t find it at the grocery store, you can always buy chile cascabel online

Cascabel chile toasting on a black griddle.

How to Make It

  • Toast the chile cascabel on a griddle.
  • This will only take 1 minute on each side.

Don’t go far. You don’t want to burn the chile. When dried chiles burn, they become bitter. That’s no bueno.

Note: Toasting dried chiles is highly recommended. It enhances their flavor. However, this step can be skipped.

A collage showing how to rehydrate cascabel chile.

  • Remove the stem from the chile cascabel.
  • Open it up and remove the seeds. Discard seeds and stems.
  • Place the chile cascabel and chile de arbol inside a stock pot and cover with water.
  • Bring to a boil. Turn heat off.
  • Leave the chile in the water until pliable. About 7-10 minutes.
  • Discard water. Reserve the chile.

The chiles can be dusty, and it can make the water dirty. Best to throw it away and use fresh water.

How to Store Dried Chiles:

  • Place dried chiles in a sealable plastic bag and store in the cupboards. They will last up to 3-6 months.
  • They can stay longer in a sealable plastic bag, removing as much air as possible, in the freezer for up to 1 year.

Tomatillos and onion roasting on a black griddle.

  • On a griddle, roast the tomatillos, onions, and garlic.
  • Or, place under the broiler for 7-10 minutes until charred. Turn and return under the broiler for another 5 minutes, or until that side is also charred.

This is a Roasted Chile Cascabel Salsa recipe. You can also boil the tomatillo, onions, and garlic and skip the roasting.

More Mexican Salsa Recipes:
Chile de Arbol Salsa, Salsa de Aguacate, Avocado Mango Salsa

A collage showing tomatillos and cascabel chiles in a blender.

  • Place all the ingredients in a blender.
  • Add water.

For a chunkier salsa, try using a molcajete. A molcajete is a Mexican mortar and pestle. You can also use a food processor and pulse until you get to the desired consistency.

You’ll see recipes like Molcajete Salsa Verde or Tomato Molcajete Salsa that have a thicker consistency.

All these salsas are perfect for snacking just like Chorizo Cheese Dip and Queso Fundido. YUM! YUM!

A collage showing how to strain the cascabel salsa.

  • Blend until smooth.
  • Strain the sauce.

There are bits of dried chile that remain. Use a spoon to push the sauce through and remove the leftover chile.

How Long Does It Last?


Chile Cascabel Salsa lasts up to 5 days in the fridge. It also freezes extremely well for up to 6 months.

A hand holding a chip with cascabel salsa.

How easy was that?! Made fresh in minutes at home. That roasted charred flavor is something to enjoy. Use it for tacos, burritos, quesadillas, with chips, or any Mexican dish.

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Did you make this recipe? Please rate the recipe below!

Cascabel Chile Salsa in a bowl with a spoon and surrounded by tortilla chips.

Chile Cascabel Salsa

This recipe for Roasted Chile Cascabel Salsa is slightly addictive. Completely fat free and full of yummy flavors that you just can’t buy in a jar. 
5 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 cups
Calories: 223kcal
Author: Maggie Unzueta

Ingredients

  • 4 oz chile cascabel (about 20 peppers)
  • 6 chile de arbol
  • 4 tomatillos
  • 1 tspn salt
  • 1/4 onion
  • 3 garlic cloves
  • 1 cup water

Instructions

  • Toast the chile cascabel on a griddle for 1 minute on each side.
  • Remove the stem from the chile cascabel.
  • Open it up and remove the seeds.
  • Discard seeds and stems.
  • Place the chile cascabel and chile de arbol inside a stock pot and cover with water.
  • Bring to a boil.
  • Turn heat off.
  • Leave the chile in the water until pliable. About 7-10 minutes.
  • Discard water. Reserve the chile.
  • On a griddle, roast the tomatillos, onions, and garlic.
  • Place all the ingredients including the salt in a blender.
  • Add water.
  • Blend until smooth.
  • Strain the sauce.
  • Serve and enjoy!

Notes

Toasting dried chiles is highly recommended. It enhances their flavor. However, this step can be skipped.
How to Roast in the Oven: Place under the broiler for 7-10 minutes until charred. Turn and return under the broiler for another 5 minutes, or until that side is also charred.
You can also boil the tomatillo, onions, and garlic and skip the roasting.

Nutrition

Calories: 223kcal | Carbohydrates: 47g | Protein: 7g | Sodium: 255mg | Potassium: 1309mg | Fiber: 18g | Sugar: 27g | Vitamin A: 15493IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 4mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Appetizers

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. cait

    March 16, 2020 at 2:28 pm

    ive never tried to make my own salsa but this look delicious!

    Reply
    • Maggie U

      July 24, 2020 at 8:35 am

      So easy and delicious

      Reply
  2. Tasheena

    March 16, 2020 at 3:15 pm

    5 stars
    This salsa looks so yummy. Looking forward to making this for my family. It would make the perfect snack.

    Reply
    • Maggie Unzueta

      April 6, 2020 at 9:39 am

      Yes! I’m sure your family will love it. 🙂

      Reply
  3. Amber Myers

    March 16, 2020 at 4:11 pm

    5 stars
    Ooo yes, I love spicy foods, so this is perfect! I’ll have to make this to dip chips in for our next movie night.

    Reply
    • Maggie Unzueta

      April 6, 2020 at 9:39 am

      Me too. I love anything spicy. 🙂

      Reply
  4. Marysa

    March 16, 2020 at 6:14 pm

    I’ve never heard of Cascabel chilis. I like how smooth your salsa looks, and not watery. This would be a fun recipe to try.

    Reply
    • Maggie U

      July 24, 2020 at 8:35 am

      So fun and delicious !

      Reply
  5. Lisa Martin

    March 17, 2020 at 6:19 am

    This recipe seems simple to make and sounds so yummy! I love salsa so much but have never made it.

    Reply
    • Maggie U

      July 24, 2020 at 8:35 am

      You will love it! Hope you try it

      Reply
  6. Sarah Bailey

    March 17, 2020 at 6:33 am

    Now this sounds like such an interesting salsa idea! I love all the different flavours you have coming together within it.

    Reply
    • Maggie U

      July 27, 2020 at 4:23 pm

      It’s delicious. Hope you try it!

      Reply
  7. Lynndee

    March 17, 2020 at 6:59 am

    We love a good salsa, but I have never tried having a homemade salsa before. Thanks for the recipe. That salsa looks good.

    Reply
    • Maggie U

      July 22, 2020 at 11:04 am

      Hope you try it. It’s the best!

      Reply
  8. Beth

    March 17, 2020 at 12:21 pm

    5 stars
    It looks like a delicious salsa! Now that we have more time at home, I think I should order the ingredients and try to make it.

    Reply
    • Maggie U

      July 22, 2020 at 11:03 am

      You definitely should give this salsa a try! It’s so yummy

      Reply
  9. Catalina

    March 17, 2020 at 4:21 pm

    5 stars
    This salsa looks so perfect for my afternoon snack! Yes, please!

    Reply
    • Maggie U

      July 22, 2020 at 11:03 am

      Right? It’s perfect for snacking

      Reply
  10. Bohemian Babushka

    March 17, 2020 at 8:36 pm

    Something tells Babushka that your definition of “mild” would be too much for this Spicy Sissy, however the recipe seems delicioso.

    Reply
    • Maggie U

      July 22, 2020 at 11:02 am

      It is delicious ! Hope you give this recipe a try

      Reply
  11. Swathi

    March 17, 2020 at 10:52 pm

    5 stars
    salsa look really nice an fiery. i love to try it, they are really great with chips.

    Reply
    • Maggie U

      July 27, 2020 at 4:22 pm

      This salsa is amazing. Hope you try it!

      Reply
  12. Ana

    March 18, 2020 at 8:20 am

    5 stars
    The recipe looks incredibly delicious! It will add a little spice to our lockdown lives these days!

    Reply
    • Maggie U

      July 22, 2020 at 11:13 am

      Right? So easy and delicious

      Reply
  13. Natalie

    March 19, 2020 at 5:58 am

    5 stars
    Sounds delicious and easy to make. Great over pasta. Definitely a keeper. Thanks!

    Reply
    • Maggie U

      July 22, 2020 at 11:02 am

      Right? it’s easy and delicious

      Reply
  14. Paul

    February 24, 2022 at 5:59 pm

    5 stars
    We made this salsa today. It’s really good! And the Cascabels that we used were not at their best, but it all worked out. We did add a pinch of brown sugar to it. At first, I thought we should have used more Arbols. But as the salsa sat out, the heat became much more noticeable and the flavor just keeps getting better. I think it would make a great cheese enchilada sauce, with Oaxaca cheese on the inside and Cotija crumbled on top just prior to serving. Thank you for this recipe.

    Reply
    • Maggie Unzueta

      February 25, 2022 at 9:39 am

      Yes. I agree. As an enchilada sauce, what a great idea!

      Reply

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