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Cascabel salsa

Cascabel salsa

Cascabel is a small, fruity chilie that’s barely hot and is often used in Central Mexico as a base for salsas. Serve this salsa with meat or fish tacos, with grilled vegetables or fajitas.  


  • 3-6 Cascabel chiles (to taste)
  • 2 medium tomatoes
  • 3 garlic cloves, un-peeled 
  • 1 tsp salt 


  1. 1

    Heat a cast iron pan on medium-high heat. Toast the chiles in the dry pan for a few seconds, to soften them. Open the chiles and remove the placenta (optional). Place in a small bowl then barely cover with hot water. Set aside. 

  2. 2

    Meanwhile, grill the tomatoes until cooked and the skin begins to blacken (12-15 minutes). Repeat with the garlic (5 minutes).

  3. 3

    Peel the tomatoes and garlic. Place in a food processor with the drained chiles and salt. Reduce to a thick salsa. Add some of the chile water if necessary to obtain a thick texture.