Salsa de Chile Cascabel
Ingredients
- 1/2 lb roma tomatoes
- 1/2 tsp salt
- 2 cloves garlic
- 10 Los Chileros Cascabel Chiles
- 1/2 cup water
Instructions
- In a skillet, cook tomatoes until blackened, about 5 minutes. Set aside.
- Remove stems from chiles, and slit them open, dividing them in half.
- Add chile pieces to skillet, toasting the chiles, inside down, for about 2 seconds. Be careful not to burn them.
- Add remaining ingredients, leaving seeds, and blend 7-10 seconds. Salsa should have a rough texture.
- Serve and enjoy as a great table sauce.