Chile Cascabel Salsa
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5 from 2 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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salsa
Cuisine: Mexican
Keyword: chili peppers, dried peppers, Sauce
Servings: 4
Calories: 14kcal
Author: Mely Martinez


  • 5 ½ ounces tomatillo
  • 1 ounce cascabel peppers about 7 peppers
  • 1 garlic clove
  • salt and pepper to taste


  • 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.


Serve over meats, beans, eggs, and potato tacos.


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 4.8mg | Calcium: 3mg | Iron: 0.2mg