Cascabel Salsa
Recipe for a smoky cascabel chile salsa typically served at street stands in Central Mexico, created by Mely Martinez from Mexico in My Kitchen, our favorite Mexican food blog.
Ingredients
- 5 ½ ounces tomatillo
- 1 ounce cascabel peppers (about 7 peppers)
- 1 garlic clove
- salt and pepper to taste
Instructions
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Break the peppers into pieces for a better roasting. Slightly roast the peppers on a medium hot griddle, turning the peppers to have an even roasting. Turn frequently to avoid burning the peppers. This step will take about 1-2 minutes.
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Once you roast the peppers, place them in a small saucepan with 2 cups of hot water to soak for about 15 minutes, or until they are soft.
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Meanwhile, roast the tomatillos on the hot griddle, and once they are roasted, wrap them in an aluminum foil to keep warm while the peppers are soaking.
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Place tomatillos, softened peppers, garlic clove, and ½ cup of water into your blender pitcher and process until you have a smooth sauce. If you like, you can also puree the sauce in a food processor to give the salsa a coarse texture. Season with salt and pepper.
Nutrition (per serving)
Nutritional values are estimates from the original source.