Name: Chile Cascabel Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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.

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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.

More Mexican Salsa Recipes:
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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