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 Cascabel con Chile de Arbol
Chile cascabel is a medium heat compared to some of the other small dried chiles. Because of that, I like to add some chile de arbol to prepare this salsa.
- 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
- 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.
This salsa freezes well. Once defrosted, heat at medium low until salsa becomes thick again.
Tips~ Cascabel translates to “rattle” because of the noise the seeds make when you shake the pepper.
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!
That moment when you remember that there are homemade totopos(chips)!!!!! Priceless!
Tips~ If you like, you could leave the onions on top and add some chopped cilantro. Nice presentation for serving tacos.
Mely’s original Chile Cascabel Salsa as seen on Mexican Food Journal. Click onto picture to see full recipe. Yummy!!