Description: The cascabel chile (sometimes called the little bell) is also known as the rattle chile. The reference to rattle and bell refer to the sound made when the seeds bounce around in the dried chile. The cascabel chile is a medium heat pepper so this salsa will have a little kick to it.
- 8 cascabel chiles
- 1 large ripe tomato
- 1 small garlic clove, finely chopped
- salt to taste
- Preheat the broiler.
- Put the tomatoes on a foil-lined baking sheet, and roast the tomatoes about 5 inches from the hot broiler, turning once or twice, for about 10 to 15 minutes, or until the tomatoes charred and soft.
- Toast the chiles in a dry skillet or on a comal over medium heat, turning until aromatic and pliable, about 2 to 3 minutes.
- After cooling down, cut the chiles open and remove the seedss and veins.
- Save about 1/2 teaspoon of seeds to toast, and discard the remaining seeds.
- Cut the chile into pieces and put into a spice grinder.
- Recombine all the ingredients in a bowl.
- Serve warm or chilled.
Preparation time: 20 minute(s)
Number of servings (yield): 4