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4.2 from 15 votes

Cascabel Chile Salsa

This salsa lets the Cascabels shine by omitting onions and limiting the number of tomatillos used.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 (1-2 cups)
Calories: 15 kcal
Course: Condiments
Cuisine: Vegetarian

Ingredients

  • 7-8 dried Cascabel chiles
  • 2 tomatillos
  • 2 garlic cloves
  • 1/4 teaspoon apple cider vinegar
  • salt to taste

Instructions

    Cup of Yum
  1. Wipe down the Cascabel chiles with a damp paper towel
  2. Tear open the chiles and remove the stems and seeds
  3. Tear each chile into 2-3 pieces
  4. Using a comal or skillet on medium-low heat, cook the Cascabels until they soften and start to change color, about 1-2 minutes. Use a spatula to press them into the skillet.
  5. Place chiles in a bowl and cover with hot tap water. Submerge and let reconstitute for 10-20 minutes.
  6. Meanwhile, husk and rinse 2 tomatillos (I usually remove the stem but this is optional)
  7. Roast tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green in color
  8. Add tomatillos, chiles, and 2 peeled garlic cloves to a blender
  9. Add approximately 1/4 cup of the soaking liquid to the blender, along with a pinch of salt and 1/4 teaspoon of apple cider vinegar
  10. Pulse blend and taste for seasoning
  11. Serve immediately
  12. Store in an airtight container in the fridge

Nutrition Information

Calories 15kcal (1%)

Nutrition Facts

Serving: 4(1-2 cups)

Amount Per Serving

Calories 15

% Daily Value*

Calories 15kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.