Cascabel Chili Sauce Recipe

4.67 from 3 ratings

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.

Prep Time10

Cook Time15

Course: sauce

Cuisine: American, Mexican

Keyword: cascabel, pepitas

Servings: tablespoons

Calories: 27kcal

Author: Mike Hultquist

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

Instructions

In a dry skillet over medium heat, toast the pepitas until golden and fragrant, about 2-3 minutes. Set aside.
In a saucepan, combine the cascabel chilies, onion, garlic, tomato, and 1 cup water or broth. Simmer gently for 15-20 minutes, or until everything is softened.
Transfer to a blender. Add the toasted pepitas, vinegar, lime juice, agave, cumin, oregano, and salt. Blend until smooth and thick. Scrape down the sides if needed and add small splashes of water to adjust the texture.
Add more salt, vinegar, lime juice, or agave to adjust to taste.

Notes

Makes about 2 cups.

Nutrition