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Cascabel Chile Salsa in a bowl with a spoon and surrounded by tortilla chips.
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5 from 7 votes

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. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 cups
Calories: 223kcal



  • 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!


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.


Calories: 223kcal | Carbohydrates: 47g | Protein: 7g | Sodium: 255mg | Potassium: 1309mg | Fiber: 18g | Sugar: 27g | Vitamin A: 15493IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 4mg