Salsa de Chile Cascabel
Cascabel Chile Sauce
Cascabel chiles are small, round dark-red dried chiles that rattle when shaken. A wonderful aroma is released when the chiles are toasted for this terrific table sauce. A spoonful is especially good drizzled over grilled fish, chicken, or roasted pork.
Ingrediënten
Makes about 1 cup
- 8 cascabel chiles
- 1 large ripe tomato broil-roasted, and chopped
- 1 small garlic clove finely chopped
- ¼ teaspoon salt or to taste
Instructies
- Toast the chiles in a dry skillet or on a comal over medium heat, turning, until aromatic and pliable, about 2 to 3 minutes.
- Cool; then cut the chiles open and remove the seeds and veins.
- Save about 1⁄2 teaspoon of seeds to toast, and discard the remaining seeds.
- Cut the chiles into pieces and put into a spice grinder.
- (I use a coffee grinder reserved for spices.)
- Toast the chile seeds in the dry skillet until they just begin to color, about 2 minutes.
- Add them to the spice grinder and grind the chiles and seeds to a coarse powder.
- Transfer to a blender with the chopped tomato, garlic, and salt.
- Blend to a coarse sauce.
Notes / Tips / Wine Advice:
Transfer to a bowl and serve as a table sauce.
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