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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.
Course Salsa/Sauces
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 46 minutes
Servings 2 cups


  • 1 bag of dried chile cascabel 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.
If you prefer a mild version of this salsa, do not add any chile de arbol.