Description
This vibrant Cascabel Chili Sauce combines toasted pepitas with simmered dried cascabel chilies, onion, garlic, and tomato to create a smoky, tangy, and mildly spicy Mexican-inspired sauce. Blended to a smooth texture and balanced with lime juice, apple cider vinegar, and agave syrup, this sauce is perfect for drizzling over tacos, grilled meats, or as a flavorful dip.
Ingredients
Chilies and Vegetables
- 4 ounces dried cascabel chilies (stemmed and seeded)
- 1 small onion (chopped)
- 2 cloves garlic (peeled)
- 1 small Roma tomato (or ½ cup canned tomatoes)
Liquids
- 1 cup water or light broth (more as needed for consistency)
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
Seeds and Spices
- ½ cup toasted pepitas (hulled pumpkin seeds)
- 1 tablespoon agave syrup
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt (or to taste)
Instructions
- Toast Pepitas: In a dry skillet over medium heat, toast the pepitas for 2-3 minutes until they become golden and fragrant. Stir frequently to prevent burning. Once toasted, set them aside to cool.
- Simmer Chilies and Vegetables: In a saucepan, combine the stemmed and seeded dried cascabel chilies, chopped onion, peeled garlic cloves, tomato, and 1 cup of water or light broth. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until everything is softened and flavors meld together.
- Blend Ingredients: Carefully transfer the contents of the saucepan to a blender. Add the toasted pepitas, apple cider vinegar, fresh lime juice, agave syrup, ground cumin, dried Mexican oregano, and salt. Blend on high until the sauce is smooth, thick, and well combined. Scrape down the sides as needed and add small splashes of water to adjust the texture to your desired consistency.
- Adjust Seasoning: Taste the sauce and add additional salt, vinegar, lime juice, or agave syrup as needed to balance the flavors. Blend briefly again if you add more ingredients.
Notes
- For a spicier sauce, you can include some seeds from the cascabel chilies when processing.
- Use light broth instead of water for a richer flavor.
- Store the sauce in an airtight container in the refrigerator for up to one week.
- This sauce pairs beautifully with grilled meats, roasted vegetables, or as a dip for chips.
- You can substitute pepitas with toasted sunflower seeds if needed, though flavor will slightly change.
