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.
Keyword: chili peppers, dried peppers, Sauce
Author: Mely Martinez
1ouncecascabel peppersabout 7 peppers
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.