Chile Cascabel Salsa

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

5 from 8 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Mexican

Servings: cups

Calories: 223kcal

Author: Maggie Unzueta

Ingredients

4 oz chile cascabel (about 20 peppers)
6 chile de arbol
4 tomatillos
1 tspn salt
¼ 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