Wipe down the Cascabel chiles with a damp paper towel

Tear open the chiles and remove the stems and seeds

Tear each chile into 2-3 pieces

Using a comal or skillet on medium-low heat, cook the Cascabels until they soften and start to change color, about 1-2 minutes. Use a spatula to press them into the skillet.

Place chiles in a bowl and cover with hot tap water. Submerge and let reconstitute for 10-20 minutes.

Meanwhile, husk and rinse 2 tomatillos (I usually remove the stem but this is optional)

Roast tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green in color

Add tomatillos, chiles, and 2 peeled garlic cloves to a blender

Add approximately 1/4 cup of the soaking liquid to the blender, along with a pinch of salt and 1/4 teaspoon of apple cider vinegar

Pulse blend and taste for seasoning

Serve immediately

Store in an airtight container in the fridge