Chile Cascabel Salsa

cups

This chile cascabel salsa is smoky, nutty, and just the right amount of spicy! The toasted cascabel chilies give it a deep, earthy flavor, while the chile de árbol adds a little extra heat. It’s the kind of salsa that makes everything taste better. Perfect for tacos, grilled meats, or just scooping up with tortilla chips.

prep 10

cook 10

total 20

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Ingredients

▢ 10 cascabel chili peppers (stem and seeds removed)
▢ 2 chile de árbol peppers (stem removed)
▢ 1 Tablespoon toasted sesame seeds
▢ 1 medium tomato (cut into quarters)
▢ 2 cloves garlic
▢ salt (to taste)

Instructions

Wipe the cascabel chilies and chile de árbol with a damp kitchen towel.
Heat a griddle or comal over medium heat and toast the chilies, turning them often until fragrant (careful not to burn them!).
Place the chilies in a bowl, cover with hot water, and let them soak for 10 minutes.
Meanwhile, roast the tomato and garlic until they develop dark spots and the tomato softens.
Drain the chilies and blend them with the garlic, sesame seeds, one teaspoon of salt, and ½ cup of the soaking water. Blend for 10 seconds.
Add the roasted tomato and blend until you reach your preferred consistency. Adjust salt to taste.
Serve immediately or transfer to a jar with a tight lid for storage.

Notes

If you want a milder salsa, remove the chile de árbol or use just one.
For a smoother salsa, blend longer or strain it after blending.
Toasting the chilies properly is key—keep them moving to prevent burning, which can make the salsa bitter.
If the salsa is too thick, add a little more soaking water until you reach the consistency you like.
This salsa keeps well in the fridge for up to a week in a sealed jar.
Try drizzling it over grilled meats, adding it to soups, or mixing it into beans for extra flavor.

Nutrition Information