Salsa de Chile Cascabel

Chile Cascabel Salsa

 

Salsa de Chile Cascabel con Chile de Arbol

Chile today, salsa tomorrow! I love that story, Ha, ha, ha!! What can I say, this girl loves her spicy foods and salsa in particular. This chile cascabel salsa is possible thanks again to Lupitas Brand online! Yay! Could you believe I went to at least 5 markets in Austin and Houston, when I was visiting, and could not find one ounce of chile cascabel. And some of them were full blown Mexican markets with everything I dream of when it come to food ingredients. So as soon as I received my order from Lupitas, I knew this salsa was going to happen. I happened to be chatting with my sweet friend and fabulous Mexican food blogger Mely over at Mexico  in My Kitchen that week. She was telling me how she really enjoys preparing chile cascabel salsa so I asked her for her best tips. Thanks Mely! I made sure to order a few bags of this chile, so I would not run out right away. The salsa recipe today has chile de arbol for some and a little roasted garlic for more flavor. This is a must for your favorite  Mexican tacos, flautas, eggs, crackers, lol! It’s so good! Go to the end of the post to see the link for Mely’s original Chile Cascabel Salsa on Mexican Food Journal site. There is alot of delicious food happening over there too! #foodieforlife #chilehead #welovespicy

Salsa de Chile de Cascabel

 

Salsa de Chile Cascabel con Chile de Arbol

1 bag of dried chile, 4 oz (about 20 peppers)
chile de arbol, 15-20 peppers(I like it spicy)
tomatillo, 6 large, husk removed and rinsed
garlic, 3-4 cloves, skins on

You Will Also Need
1 cup water
sea salt and fresh cracked pepper to taste
1/2 cup diced white onion

Directions


Remove the stems and seeds from the peppers. On a preheated comal or skillet at medium heat, dry roast the chiles, tomatillos and garlic. I would suggest roasting the dried chiles first, since they require your full attention. Toast them just until they become aromatic and change color slightly. This only takes a few minutes.

Using a metal spatula, press the peppers to help them roast a little faster. As soon as they become aromatic, transfer them to a pot of simmering water. Simmer for 10 minutes and let sit in water until cool.

On that same comal, dry roast the tomatillos and garlic for 15 minutes, turning as needed. Let cool for a minute, then remove the skins from garlic.

Using a slotted spoon, transfer the chile cascabel to the blender.  Add all of the chile de arbol. Add 1 cup of water with salt to taste. Blend on high until very smooth. I blend for almost 1 minute, twice.

Add the garlic and tomatillos to the blender.  Again pulse to blend, then blend on high until smooth. Season as needed. 

Heat 3 tablespoons of grapeseed oil to medium heat. After a few minutes, add the salsa from the blender. Reduce heat to a slow simmer and cook for 7-10 minutes. Transfer to serving bowl and fold in  the diced onions.

 

 

Chile Cascabel #lupitasbrand

Tips~ Cascabel translates to “rattle” because of the noise the seeds make when you shake the pepper. 

Salsa de Chile Cascabel

Tips~ I cannot say this enough. Make sure you have ventilation when toasting peppers. I did not use the red tomatoes and serrano for this recipe. Just multi tasking, lol!

Salsa de Chile Cascabel

That moment when you remember that there are homemade totopos(chips)!!!!! Priceless!

Salsa de Chile Cascabel

Tips~ If you like, you could leave the onions on top and add some chopped cilantro. Nice presentation for serving tacos.

Salsa de Chile Cascabel

 

Mely’s original Chile Cascabel Salsa as seen on Mexican Food Journal. Click onto picture to see full recipe. Yummy!!

cascabel-salsa-2 Mexioc in My Kitchen/ Mexican Food Journal

 

 

11 thoughts on “Chile Cascabel Salsa”

    1. I really am not sure where you could find them in Colorado Colene Typically they can be found at Mexican markets. I ordered mine thru Lupita’s Brand out of Houston, Texas. I hope you can find some in your area.

      1. I am sorry Yolanda, I stated 4 0z bag for the chiles, which was about 20 peppers. I added this to the instructions as well as the estimated time for toasting and soaking the peppers. Thanks.

    2. Colene…Try a Savory Spice Shop in your area. I bought mine a year or so ago there. Not cheap! Shows them available on their website but I don’t know about independent locations. Also available on Amazon, too. Can’t say that I’ve seen them at HMart, but I wasn’t looking specifically for them lately. I get my de Arbil chilea there or Walmart. Can’t wait to try this salsa!

  1. I was wondering why the salsa had to be fried after it’s been made in the blender? I’ve seen many cooks do this step as well. Does it round out the flavor??

    1. Yvette, you don’t really have to add any oil if you absolutely don’t want to. You can still cook the salsa for 10-12 minutes. This will ensure that all the remaining raw flavors cook out. The oil gives the salsa a nice finish without changing the flavor. I only started doing this a few years ago, but don’t let that stop yu from preparing it. Enjoy!

  2. I LOVE the spicy flavor of chile cascabel! Sadly, I’ve never been able to find them in our small town. But whenever we travel to nearby Zacatecas, I always stock up on the dried chiles I can’t find like cascabel, pasilla, and dried chipotles.

    Gorgeous salsa, Sonia!

    1. Thank you sweet friend! I used to be able to find it here in New York. Not sure sure why it’s so hard to find. I do love it though. Thank you so much!

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