This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before
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4.5 from 2 votes

Cascabel Chile Salsa

This salsa lets the Cascabels shine by omitting onions and limiting the number of tomatillos used.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 (1-2 cups)
Calories: 15kcal
Author: Patrick Calhoun | Mexican Please


  • 7-8 dried Cascabel chiles
  • 2 tomatillos
  • 2 garlic cloves
  • 1/4 teaspoon apple cider vinegar
  • salt to taste


  • 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


Calories: 15kcal