Sizzling Cascabel Chili Salsa

Ingredients

• 10 dried cascabel chilies 10 dried cascabel chilies
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil 1 tablespoon olive oil

Nutrition

• Calories (kcal / KJ): 78 kcal / 326 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 590mg

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried cascabel chilies for 1-2 minutes until fragrant. Remove from heat and let them cool.
2. 2.
   Remove the stems and seeds from the cascabel chilies and soak them in hot water for 15 minutes until softened.
3. 3.
   Drain the chilies and transfer them to a blender or food processor.
4. 4.
   Add the diced tomatoes, red onion, minced garlic, cilantro, lime juice, salt, ground cumin, smoked paprika, and olive oil to the blender.
5. 5.
   Blend the ingredients until you achieve a slightly chunky consistency.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Transfer the salsa to a bowl and let it sit for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve the salsa with tortilla chips, tacos, grilled meats, or any other dish of your choice.

Treat your ingredients with care...

• Cascabel chilies — Toasting the dried chilies before soaking them enhances their flavor. Be cautious while handling them, as they can be quite spicy. Adjust the number of chilies according to your desired heat level.

Tips & Tricks

• For a milder version, remove the seeds from the cascabel chilies before soaking them.
• Add a touch of sweetness by incorporating a teaspoon of honey or agave syrup.
• Experiment with different chili varieties to create unique flavor profiles.
• Store the salsa in an airtight container in the refrigerator for up to a week.
• To intensify the smoky flavor, roast the tomatoes and onion before blending.

Serving advice

Serve the Sizzling Cascabel Chili Salsa as a dip alongside freshly made tortilla chips or as a condiment for tacos, quesadillas, or grilled meats. It also adds a delightful kick to scrambled eggs or roasted vegetables.

Presentation advice

Garnish the salsa with a sprig of fresh cilantro and a squeeze of lime juice to enhance its visual appeal. Serve it in a colorful bowl or a traditional Mexican molcajete for an authentic touch.