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