It is no secret that chilies are a mainstay of traditional Mexican cuisine. What few people know is that Mexicans cook a lot with a delicious variety of dried chilies. Salsas prepared with chiles secos (dried chiles) are spicy sauces that go great with seafood, chicken or beef. Depending on how spicy or smoked you want this kind of salsa, the dry chiles are selected. Cascabel chile ("Rattle" Chili) has a round shape, and a smooth, hard shell. When shaken, its seeds sound like a rattle, a feature to which it owes its name. Its flavor is moderately spicy and somewhat nutty, which makes it ideal for preparing sauces.
Ingredients:
- 5 full-size tomatoes
- 1 white onions
- 1 red onion
- 2 cloves of garlic
- 4 Cascabel chillies (dry)
Besides:
- 30-40 g of coriander, chopped
- 1-2 teaspoons of salt
- 1 white onion
- 400 ml of tomato puree
Preparation:
Roast the tomatoes, one white and one red onion, 2 cloves of garlic and the 4 Cascabelchilies in the oven at 250-280°C.
Flip them over several times until the skin of the tomatoes and other ingredients burst and they are slightly burned. Be careful not to burn the garlic cloves, they can be taken out of the oven before the other ingredients.
Once roasted, grind everything together with the remaining ingredients and... is ready!
