Salsa de Cascabel

There is such diversity of the chiles in Mexico, and all are worth trying! Chile de Cascabel is so named because the sound of the seeds inside the dried chile sound like a rattlesnake--cascabel. And its flavor is delicious! Imagine the taste of chipotle, but sweeter, a bit more tart, and nuttier--you've got chile de cascabel. The chiles are accompanied by roasted tomatoes and garlic, and it's just beautiful on top of grilled meat or vegetables, smothered in a taco, or dipped with a chip--however you want to eat it, you won't be sorry!

Time: 5 minutes

Ingredients:

-4 roma tomatoes

-7 chiles de cascabel (you can order them on amazon if you can't find them in a Mexican grocery store)

-3 cloves of garlic

-1 tsp salt, plus more to taste

Directions:

1) On a pan or comal over medium heat, toast the tomatoes and garlic until blackened on all sides.

2) Remove the tomatoes and put the chiles on the pan. Toast them until they change to a dark plum/black color on all sides and puff up a bit, about 7 minutes.

3) In a blender or molcajete, add all ingredients plus a little water depending on how thick you like your salsas, and blend until desired consistency.

Serve and enjoy :)