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Salsa de Chile Cascabel
Description

The cascabel is also called the "jingle-bell" chile because of its shape and noise the seeds make when it is dry. It is one of those peppers that defies the rule about the point of the pepper indicating the heat - the sharper the point, the hotter it is reputed to be.

Ingredients
At a glance
Recipes

This recipe uses the following products:
Chile Cascabel - Whole 3 oz.

 

  • 1/2 lb. roma tomatoes
  • 1/2 teaspoon salt
  • 10 Los Chileros Cascabel chiles
  • 2 garlic cloves, peeled
  • 1/2 cup water
Methods/steps

In a skillet blacken tomatoes about 5 minutes. Set aside. Destem chiles, slit them open and divide in half. Toast the chile pieces about 2 seconds on inside. Be careful not to burn them. Combine chile pieces with remaining ingredients, including chile seeds, and blend 7-10 seconds. Salsa should have a rough texture. Enjoy your truly divine table sauce.

Additional Tips

El chile cascabel tambien llamado chile campanita por su forma y por el cascabeleo que pueden producir sus semillas cuando son agitados. Este es uno de esos chiles que desafia la regla que entre mas puntiagudo sea el chile mas picante es su sabor.

 

  • 1/2 lb. de tomates roma
  • 1/2 cucharadita de sal
  • 10 Chiles Cascabel
  • 1/2 taza de agua
  • 2 dientes de ajo

En un sarten tueste los tomates por 5 minutos. Dejelos a un lado. Quite el rabo de los chiles y dividalos a la mitad, tuestelos por algunos segundos cuidando de no quemarlos. Combine los chiles con los demas ingredientes, incluyendo las semillas y lique de 7 a 10 segundos. La salsa debe tener una textura aspera. Disfrute de su magnifica salsa.

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