Salsa Cascabel

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.

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4 dried cascabel chiles
2 cups diced tomatoes
1 cup chopped onion
2 Tbsp. chopped fresh cilantro
3 cloves garlic, minced
1 Tbsp. lime juice
1/4 tsp. salt


Place the chiles in some boiling water and blanch for 2-3 minutes, or until softened. Drain and cool slightly. Discard the stems and seeds and chop the chiles. Process all the ingredients together in a food processor or blender until coarsely chopped. Use with broiled meats, poultry, or tacos.

Makes 2-1/3 cups.

Recipe from Arizona University Recipes.