Cascabel Chile Salsa
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
Serves: 1-2 cups
7-8 dried Cascabel chiles
2 garlic cloves
¼ teaspoon apple cider vinegar
salt to taste
Wipe down the Cascabel chiles with a damp paper towel.
Tear open the chiles and remove the stems and seeds.
Tear each chile into 2-3 pieces.
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.
Place chiles in a bowl and cover with hot tap water. Submerge and let reconstitute for 10-20 minutes.
Meanwhile, husk and rinse 2 tomatillos (I usually remove the stem but this is optional).
Roast tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green in color.
Add tomatillos, chiles, and 2 peeled garlic cloves to a blender.
Add approximately ¼ cup of the soaking liquid to the blender, along with a pinch of salt and ¼ teaspoon of apple cider vinegar.
Pulse blend and taste for seasoning.
Store in an airtight container in the fridge.