Toast the chile cascabel on a griddle. Be careful, try not to burn them. When dried chiles burn, they become bitter.
Remove the stem from the chile cascabel and remove the seeds. Place water in a pot and bring to a boil. Leave the chile in the warm water until pliable. Discard water and reserve the chile.
Place all the ingredients in a blender and add water. For a chunkier salsa, try using a molcajete.
Place all the ingredients in a blender and add water. Strain the salsa and serve.
How easy was that?! Made fresh in minutes at home. Use it for tacos, burritos, quesadillas, with chips, or any Mexican dish.