Cascabel Chile Salsa

By Maverick19

Ingredients

• 4 cups water
• 2 tsp sea salt
• 3 large roma tomatoes
• 2 medium tomatillos, husked and washed
• 12 dried cascabel chiles
• 1 small dried chipotle or morita chile
• 3 large cloves garlic
• 1/4 cup diced white onion

Preparation

Step 1

1. Place the water and salt in a 2 quart saucepan and bring to a boil over medium-high heat. Add the tomatoes and tomatillos and simmer for a couple of minutes. With a slotted spoon, remove the tomatoes to a bowl and peel them. Continue to simmer the tomatillos for 2 minutes longer, then drain and reserve the cooking water.
2. Turn on the fan over the stove. Set a large cast-iron skillet over medium heat. Carefully toast the chiles on all sides until they begin to soften and change color slightly-be very careful not to burn them, or they will be bitter.
3. Remove from the pan, cool briefly, then remove the stems and seeds. Tear into smaller pieces, place in a small bowl, and pour 2 cups of the reserved cooking water over the chiles. Soak for 20 minutes, stirring occasionally.
4. While the chiles soak, place the tomatoes in a bender/food processor along with the tomatillos, garlic and onion. Puree until smooth.
5. Heat a heavy 10 inch saute pan over medium-high heat. pour the tomato puree into the hot pan. Do not rinse the blender/food processor. (The puree may splatter, so have a lid or splatter screen ready.) Cook and stir for 5 minutes, until thickened and fragrant. Remove from the heat.
6. When the chiles have softened, puree them in the same blender/food processor along with their soaking liquid, for several minutes, until very smooth. Place the saute pan and its contents back over medium heat and add the chile puree. Cook, stirring, for about 15 minutes, until the sauce has bubbles all across its surface and has thickened slightly. If you want a thinner sauce, add small amounts of the reserved cooking water. Taste and adjust the seasoning as desired, but go easy on the salt.