Cascabel-Sundried Tomato 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.
12 Cascabel chiles
5 sundried tomato halves, soaked in hot water for 15 minutes
1 garlic clove
3/4 cup water
In a dry skillet over medium heat, toast the cascabel chiles, turning frequently, until they lightly brown. Allow the chiles to cool, then remove the stem and grind the chiles into a powder in a spice grinder (alternatively, just break them into tiny pieces).
Put the chile powder, re-hydrated tomatoes, garlic and a little bit of the water into a blender jar, and process until smooth. Add the rest of the water and blend again. For a less rustic salsa, pass the puree through a strainer to remove any bits of chile skin or seed that wasnt fully ground.
Recipe from Mental Masala.