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Dried Cascabel Chili "MEXLATIN" 100 g

Dried Cascabel Chili "MEXLATIN" 100 g

€7,50 EUR
€7,50 EUR
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Dried Cascabel Chili "Mexlatin" 100 g

The Cascabel chili owes its name to the sound made by the seeds inside the fruit when it is dry. In this state, they acquire their characteristic aroma and spiciness, and are similar in size to a cherry.

Recipe to prepare a Cascabel Chili Sauce using 100 g "Mexlatin" Dried Cascabel Chili. This sauce has a mild, slightly smoky flavor with a hint of nuttiness, perfect to accompany tacos, meats, or stews.

Ingredients:
  • 100 g of dried Cascabel Chile "Mexlatin" (about 10-12 chiles)
  • 2 large tomatoes
  • 1 clove of garlic
  • 1/4 white onion
  • 1 cup of water
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon white vinegar (optional, to give it an acidic touch)
  • 1 tablespoon vegetable oil
Instructions:

Prepare the chilies:
Wipe the cascabel chiles with a dry cloth to remove any dust.
Cut the tops of the chiles to remove the stems and shake out the seeds inside.

Toast the chilies:
In a dry skillet over medium heat, lightly toast the cascabel chiles for about 30-40 seconds on each side, until fragrant, but be careful not to burn them as this can make the sauce bitter.

Hydrate the chiles:
Place the roasted chiles in a bowl and cover them with hot water. Allow them to soak for 10-15 minutes to soften them.

Roasting the vegetables:
Roast the tomatoes, onion and garlic (with skin on) on a griddle or skillet over medium heat until lightly charred and soft. Remove the skin from the garlic after roasting.

Blend the ingredients:
Drain the hydrated cascabel chiles and place them in the blender.
Add the roasted tomatoes, onion and garlic.
Add 1 cup of water (the one you used to hydrate the chiles is ideal), salt, and, if you wish, vinegar to give it an acidic touch.
Blend everything until you obtain a smooth and uniform sauce.

Cooking the sauce:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Pour the blended sauce into the pan and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors are integrated. Adjust salt if necessary.

Adjust consistency:
If the sauce is too thick, you can add a little more water until you get the desired consistency.
Serve the sauce:
This cascabel chile sauce is perfect to accompany tacos, grilled meats, quesadillas, or even use as a base for stews. Its mild, slightly smoky flavor with nutty notes is ideal for those who enjoy a sauce that is not too spicy, but full of flavor.

Enjoy this authentic and versatile sauce!
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