Salsa de Chile Cascabel


[vc_row][vc_column][vc_column_text]One of the reasons that authentic Mexican salsas always taste so good is because the chiles are usually roasted prior to being incorporated with the other ingredients. This extra step adds a crucial layer of flavor![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6-8 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

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[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 5 1/2 oz tomatillos
  • 1 oz cascabel peppers (about 7 peppers)
  • 1 garlic clove
  • salt and pepper to taste

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]

Slightly roast the peppers on a medium hot griddle, about 1-2 minutes. Turn frequently to avoid burning the peppers and to evenly roast the peppers, Place peppers in a small saucepan with 2 cups of hot water to soak for about 15 minute.

Meanwhile, roast tomatillos on a hot griddle, and once they are roasted, wrap them in aluminum foil to keep warm while the peppers are soaking.

Place tomatillos, softened peppers, garlic clove, and 1⁄2 cup of water into your blender and process until you have a smooth sauce. Season with salt and pepper.

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