Roasted Tomato Cascabel Sauce

1. 1

   Preheat oven to 350 degrees F. Arrange cascabel chilies on a sheet pan and toast them in the oven for approximately 3 to 4 minutes.

2. 2

   Remove from oven and remove and discard stems and seeds.

3. 3

   Place them in a bowl.

4. 4

   Cover with boiling water and allow chilies to rehydrate.

5. 5

   Remove chilies from water (reserving water), put into a blender and puree with a little of reserved water.

6. 6

   Set aside.

7. 7

   Raise oven heat to Broil Arrange halved tomatoes and tomatillos cut side down on another sheet pan and place under broiler until skins blacken.

8. 8

   Turn them once to heat evenly.

9. 9

   Reserve.

10. 10

    In a hot grill pan or cast iron skillet, grill red onion slices and garlic until marked and softer.

11. 11

    Reserve.

12. 12

    To a saucepan over medium hot heat add cascabel puree, tomatoes, tomatillos, red onion, garlic, chipotle puree, Mexican oregano, salt and pepper.

13. 13

    Bring mixture to a boil.

14. 14

    In a blender, blend mixture until desired consistency.

15. 15

    Check seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.