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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
- 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
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.
- 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.
- 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.
Chile de Arbol Salsa, Salsa de Aguacate, Avocado Mango Salsa
- 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!
- 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.
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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Chile Cascabel Salsa
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!
ive never tried to make my own salsa but this look delicious!
So easy and delicious
This salsa looks so yummy. Looking forward to making this for my family. It would make the perfect snack.
Yes! I’m sure your family will love it. 🙂
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.
Me too. I love anything spicy. 🙂
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.
So fun and delicious !
This recipe seems simple to make and sounds so yummy! I love salsa so much but have never made it.
You will love it! Hope you try it
Now this sounds like such an interesting salsa idea! I love all the different flavours you have coming together within it.
It’s delicious. Hope you try it!
We love a good salsa, but I have never tried having a homemade salsa before. Thanks for the recipe. That salsa looks good.
Hope you try it. It’s the best!
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.
You definitely should give this salsa a try! It’s so yummy
This salsa looks so perfect for my afternoon snack! Yes, please!
Right? It’s perfect for snacking
Something tells Babushka that your definition of “mild” would be too much for this Spicy Sissy, however the recipe seems delicioso.
It is delicious ! Hope you give this recipe a try
salsa look really nice an fiery. i love to try it, they are really great with chips.
This salsa is amazing. Hope you try it!
The recipe looks incredibly delicious! It will add a little spice to our lockdown lives these days!
Right? So easy and delicious
Sounds delicious and easy to make. Great over pasta. Definitely a keeper. Thanks!
Right? it’s easy and delicious
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.
Yes. I agree. As an enchilada sauce, what a great idea!