Cascabel Sauce
Ingredients
- 10 cascabel peppers halved with stems removed, keep seeds
- 3 roma tomatoes sliced
- 2 cloves garlic
- 1 teaspoon cilantro optional
- 1/2 cup water
- salt to taste
Instructions
- Preheat a lightly-oiled heavy frying pan to medium high heat. A cast iron skillet works best, but any heavy frying pan will do.
- Blacken the tomatoes. Place the roma tomato slices into the frying pan and let them fry for approximately 3 minutes without disturbing the slices. Then flip and fry for another 1 to 2 minutes.
- Remove the tomatoes from the pan, and place the cascabel peppers in the skillet, cut side down. Fry the peppers for 2 to 3 seconds, then remove quickly. You don't want them to burn.
- Place all ingredients into a food processor or blender and pulse blend for approximately 10 seconds, until the salsa reaches a coarsely smooth texture. Add salt, to taste.
- Serve immediately, or for the best flavors, refrigerate the salsa for 4 to 6 hours to allow the flavors to fully combine.