Southwestern Recipes

Cascabel Puree

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Ingredients

  • 30 cascabel chiles, stemmed
  • 1 1/3 cups cider vinegar
  • 2 tablespoons mined onion
  • 1 tablespoon minced garlic

Instructions

  1. For a milder puree, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight.
  2. Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat, cover, and simmer for 3 minutes.
  3. Let cool slightly, then puree in a blender until very smooth. Let cool.
  4. Store in an airtight container for up to 1 month.