INGREDIENTS

INSTRUCTIONS

From "The Cuisines of Mexico" by Diana Kennedy p. 303
Toast the chiles in a skillet (or on a comal, preferably); do not burn
them! When done, allow them to cool. Open them, remove the veins and seeds.
Discard the veins. Toast the seeds in the skillet (in a well)ventilated
area!). Broil the tomato (about 7 to 10 minutes over a flame or broiler
element, turn it and go about 7 to 10 minutes more; the skin should be
blistered and toasted with some black spots. I do mine in a tray under an
electric toaster oven set on broil. The tomato will begin to ooze juice as
it broils ) the tray saves this and protects from making a mess). Grind all
(tomato, skin, garlic, toasted chile, seeds ) the ingredients in a blender.
The sauce is supposed to have some texture, and have a loose consistency,
so use the water rather than overblend.
Cascabel chiles are small (ca. 30 mm long x 17 mm dia.), cone*shaped chiles
that ripen yellow and then to a red color. When dry, the seeds rattle like
a Christmas bell. The recipe assumes you have dried chiles. I had to dry
mine fresh off the plant in a food drier before making the recipe the first
time.
George Nelson <70431.3065@compuserve.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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