Cascabel Chili Sauce Recipe

If you love bold, smoky Mexican sauces like I do, especially those rich, nutty moles, you’re going to love this one.

I wanted to create something unique with cascabel chilies as the star, and the result is incredible. This Cascabel Chili Sauce is smooth, earthy, and packed with flavor. It’s perfect for tacos, grilled meats, roasted veggies, and honestly, just about anything.

Ingredients & Substitutions

The full ingredients list with measurements and step-by-step instructions is listed in the printable recipe card at the bottom of the post.

• Cascabel Chilies. Mild, smoky dried Mexican chilies with a rounded flavor. Sub: guajillos for milder or chile de árbol for hotter.
• Toasted Pepitas. Nutty, earthy flavor and creamy texture. Use hulled pumpkin seeds. Sub: sunflower seeds (milder) or almonds (for a twist).
• Roma Tomato. Canned tomatoes work just as well.
• Onion & Garlic. Classic aromatics.
• Apple Cider Vinegar. For tang and balance. Sub: white vinegar or red wine vinegar.
• Lime Juice. Brightens the sauce. Sub: Lemon juice.
• Agave Syrup. Just a touch of sweetness. Sub: honey or maple syrup.
• Cumin & Mexican Oregano. Adds spice and herbal depth.
• Salt. To taste.

How to Make Cascabel Chili Sauce - Quick Steps

• Toast the pepitas in a dry skillet until golden and fragrant.
• Simmer the cascabels with onion, garlic, tomato, and water or broth until soft.
• Blend it all up with pepitas, vinegar, lime juice, agave, and spices until smooth.
• Adjust to taste with salt, more lime, vinegar, or agave if desired.

Boom! Done! Bold, nutty, and ready to go! I'd love to hear how you are going to use it. Ideas below!

Serving Suggestions

This rich, smoky Cascabel Chili Sauce works anywhere you’d use your favorite mole recipe or enchilada sauce recipe. It’s endlessly versatile and full of bold, earthy flavor. Try it:

• As an Enchilada Sauce. Use it as the base for chicken, cheese, or veggie enchiladas for a nutty, smoky twist. Try my beef enchiladas or chicken enchiladas! So good!
• Over Tacos or Burritos. Spoon it on my favorite carnitas recipe, grilled chicken, or bean tacos for instant depth.
• With Grilled Meats. Serve it alongside grilled chicken (like mole chicken), pork chops, or skirt steak (like this arrachera recipe) or use it as part of a marinade or rub before grilling.
• On Roasted Veggies. Drizzle over roasted cauliflower, sweet potatoes, squash, or zucchini.
• Swirled into Beans, Rice, or Soups. Stir a spoonful in to thicken with smoky-nutty goodness.
• As a Spread. Slather onto tortas, burgers, breakfast wraps, or even quesadillas. Big flavor!

Once you try it, you’ll be finding excuses to use it on everything.

Storage

Store your cascabel-pepita sauce in a sealed jar or airtight container in the refrigerator for up to 3 weeks. The vinegar and lime juice help preserve it, but always use clean utensils to prevent spoilage.

For longer storage, freeze in small portions (ice cube trays or freezer-safe jars work great). It will last up to 6 months. Thaw in the fridge overnight and stir before using.

That's it, my friends. I hope you enjoy my cascabel chili sauce recipe, Mexican style. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

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