Cascabel Chili Sauce Recipe
This Mexican-style chili sauce is bold and nutty, made with toasted pepitas and dried cascabel chilies, perfect for tacos, enchiladas, and so much more.
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 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)
- 1 cup water or light broth (more as needed for consistency)
- ½ cup toasted pepitas (hulled pumpkin seeds)
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon agave syrup
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt (or to taste)
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