Salsa de Chile Cascabel
Salsa de Chile Cascabel
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 water, hot
- 7 g Diamond Crystal kosher salt
Instructions
- 1
Heat a comal over medium-high heat.
⏱️ 2 min
- 2
Place the cascabel chiles and chile de arbol on the comal. Toast them while moving constantly until they are fragrant and lightly toasted, about 1 minute. Remove the chiles from the comal and set aside.
⏱️ 1 min
- 3
Add the whole tomatillos, large chunks of white onion, and garlic (still in its paper) to the hot comal.
⏱️ 1 min
- 4
Cook the tomatillos for about 30 minutes, or until they are blackened and tender, flipping them occasionally to ensure even cooking.
⏱️ 30 min
- 5
Cook the onion and garlic alongside the tomatillos for around 15 minutes, or until softened and slightly charred.
⏱️ 15 min
- 6
Once cooled slightly, peel the roasted garlic cloves.
⏱️ 2 min
- 7
Place the toasted chiles in a blender. Add enough of the hot water to facilitate blending into a thick paste. Blend the chiles on high speed until the desired paste consistency is achieved.
⏱️ 2 min
- 8
Add the peeled roasted garlic and roasted onion chunks to the blender with the chile paste. Blend at a low speed until these ingredients are broken up, adding more of the hot water as needed to reach the desired consistency.
⏱️ 1 min
- 9
Finally, add the roasted tomatillos and Diamond Crystal kosher salt to the blender. Blend on medium speed until the salsa reaches your preferred consistency (it is shown to be somewhat chunky in the video).
⏱️ 1 min
- 10
Taste the salsa and adjust the seasoning (salt) as needed.
⏱️ 1 min
Kitchen Tools
Salsa de Chile Cascabel
- 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 water, hot
- 7 g Diamond Crystal kosher salt
Instructions
- 1
Heat a comal over medium-high heat.
⏱️ 2 min - 2
Place the cascabel chiles and chile de arbol on the comal. Toast them while moving constantly until they are fragrant and lightly toasted, about 1 minute. Remove the chiles from the comal and set aside.
⏱️ 1 min - 3
Add the whole tomatillos, large chunks of white onion, and garlic (still in its paper) to the hot comal.
⏱️ 1 min - 4
Cook the tomatillos for about 30 minutes, or until they are blackened and tender, flipping them occasionally to ensure even cooking.
⏱️ 30 min - 5
Cook the onion and garlic alongside the tomatillos for around 15 minutes, or until softened and slightly charred.
⏱️ 15 min - 6
Once cooled slightly, peel the roasted garlic cloves.
⏱️ 2 min - 7
Place the toasted chiles in a blender. Add enough of the hot water to facilitate blending into a thick paste. Blend the chiles on high speed until the desired paste consistency is achieved.
⏱️ 2 min - 8
Add the peeled roasted garlic and roasted onion chunks to the blender with the chile paste. Blend at a low speed until these ingredients are broken up, adding more of the hot water as needed to reach the desired consistency.
⏱️ 1 min - 9
Finally, add the roasted tomatillos and Diamond Crystal kosher salt to the blender. Blend on medium speed until the salsa reaches your preferred consistency (it is shown to be somewhat chunky in the video).
⏱️ 1 min - 10
Taste the salsa and adjust the seasoning (salt) as needed.
⏱️ 1 min