Salsa de Chile Cascabel

Ingredients

• 1300 g Tomatillos (Whole)
• 115 g White onion (Cut into large chunks)
• 50 g Garlic (Still in its paper while roasting; peel before blending)
• 38 g Cascabel chiles (Seeded and stemmed)
• 5 g Chile de árbol (Stemmed)
• 200 g Hot water (Use as needed to achieve the desired consistency; the source specifies 200 g)
• 7 g Diamond Crystal kosher salt (Plus more to taste if needed)

Steps

1. 1

   Heat a comal over medium-high heat. Have a blender and the hot water ready for blending.

2. 2

   Place the seeded, stemmed cascabel chiles and the stemmed chile de árbol on the hot comal. Toast them while moving them constantly for about 1 minute, until fragrant and lightly toasted; do not let them burn. Transfer the toasted chiles to a bowl or blender jar and reserve.

3. 3

   Add the whole tomatillos, onion chunks, and garlic cloves still in their paper to the comal. Cook, turning the ingredients occasionally so they sear on multiple sides.

4. 4

   Cook the onion and garlic for about 15 minutes, until visibly seared and softened. Remove the onion ends if desired, then remove the garlic from the comal and peel away the paper.

5. 5

   Continue cooking the tomatillos for about 30 minutes total, turning occasionally, until they are blackened in spots, tender, and releasing their juices. Reserve the roasted tomatillos with any juices.

6. 6

   Place the toasted chiles in the blender. Add enough of the hot water to begin blending, reserving some of the stated 200 g so you can adjust the texture later.

7. 7

   Blend the chiles on high until they form a thick paste. Stop and scrape down the sides if necessary, adding a small amount of the reserved water only when needed to keep the blender moving.

8. 8

   Add the peeled roasted garlic and roasted onion to the blender. Blend on low speed until the aromatics are broken up, adding more hot water as needed.

9. 9

   Add the roasted tomatillos and their juices to the blender, followed by the kosher salt. Blend on medium speed until the salsa reaches your desired consistency, whether smooth or slightly textured.

10. 10

    Taste the salsa and adjust the seasoning with additional salt if needed. Serve warm or allow it to cool before transferring it to a container.

Notes

The recipe yields 1 quart. The salsa is described as especially suitable for a guisado. For a thicker salsa, use less water; add the water gradually because the roasted tomatillos also contribute liquid. Use caution when blending hot ingredients: vent the blender lid and cover it with a kitchen towel.

Nutrition per serving

• salsa
• appetizer
• sauce
• Mexican
• vegetarian
• vegan
• gluten-free
• dairy-free