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Los Chileros Chile Cascabel Whole

Salsa de Chile Cascabel


  • 1/2 lb roma tomatoes
  • 1/2 tsp salt
  • 2 cloves garlic
  • 10 Los Chileros Cascabel Chiles
  • 1/2 cup water


  • In a skillet, cook tomatoes until blackened, about 5 minutes. Set aside.
  • Remove stems from chiles, and slit them open, dividing them in half.
  • Add chile pieces to skillet, toasting the chiles, inside down, for about 2 seconds. Be careful not to burn them.
  • Add remaining ingredients, leaving seeds, and blend 7-10 seconds. Salsa should have a rough texture.
  • Serve and enjoy as a great table sauce.