3.8 from 30 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 14 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 5 ½ ounces tomatillo
- 1 ounce cascabel peppers about 7 peppers
- 1 garlic clove
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- Serve over meats, beans, eggs, and potato tacos.
Nutrition Information
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
239mg
(10%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
45IU
(1%)
Vitamin C
4.8mg
(5%)
Calcium
3mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 239mg | 10% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 3mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.