Salsa de Chile Cascabel
Directions
- 1Clean the chiles.
- 2Toast the chiles on a comal heated over medium-high heat until toasted and fragrant (about 1 minute). Reserve.
- 3Add the tomatillos, onion, and garlic to the comal and cook while flipping occasionally.
- 4Cook the tomatillos for about 30 minutes or until blackened and tender.
- 5Cook the onion and garlic for around 15 minutes.
- 6Remove the ends of the onion.
- 7Peel the garlic. Reserve.
- 8Place the chiles in a blender with enough of the water to make a thick paste while blending on high.
- 9Once desired consistency is reached, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed.
- 10Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached.
- 11Taste and adjust seasoning as needed.
Ingredients
- 1300 g tomatillos, whole
- 115 g white onion, large chunks
- 50 g garlic, still in its paper
- 38 g cascabel chile, seeded and stemmed
- 5 g chile de arbol, stemmed
- 200 g hot water
- 7 g Diamond Crystal kosher salt
Equipment
blendercomal
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