Recipe for a smoky Cascabel Chilli Salsa typically served at street stands in Central Mexico.
- 155 g Tomatillo Fresh (you can replace by Tomatillos in a Tin, which are already cooked)
- 28 g cascabel peppers (about 7 peppers)
- 1 Garlic clove
- Salt and Pepper to taste
Break the peppers into pieces for a better roasting. Slightly roast the peppers on a medium hot griddle, turning the peppers to have an even roasting. Turn frequently to avoid burning the peppers. This step will take about 1-2 minutes.
Once you roast the peppers, place them in a small saucepan with 2 cups of hot water to soak for about 15 minutes, or until they are soft.
Meanwhile, roast the tomatillos on the hot griddle, and once they are roasted, wrap them in an aluminium foil to keep warm while the peppers are soaking (if no fresh tomatillos available you can use Tomatillos from Tin).
Place tomatillos, softened peppers, garlic clove, and ½ cup of water into your blender pitcher and process until you have a smooth sauce. If you like, you can also puree the sauce in a food processor to give the salsa a coarse texture. Season with salt and pepper.