INGREDIENTS

INSTRUCTIONS

John Jaeger <Jaeger@Msrc.Sunysb.Edu>  Broil the tomatoes, tuning often,
for about 10-15 minutes.  The skin  will blister and turn a little
black. In the meantime, toast the pods  on a HOT griddle or non-stick
frying pan. If the pods are too  wrinkled, cut then in half, trying to
save as many of the seeds (off  to the side). Toast the pods for a
minute or two, turning often so  they don't burn (you can apply a
little pressure with a spatula to  coax them along). If you used whole
pods, cut them open, remove the  seeds (or used the reserved seeds),
and throw them onto the griddle,  toasting them for just a minute.
Throw the chiles and seeds into a food processor and chop them up a
bit. Peel the broiled tomatoes, leaving as many blackened bits as you
like, and throw them into the food processor along with the remaining
ingredients. Chop just a little, since the salsa is supposed to be on
the chunky side.  This turned out to be one of my favorite cooked
salsas recipes. The  flavors of the broiled tomato and toasted
cascabels go great  together, a "rustic" kind of flavor, as Diana
Kennedy puts it.  Note: Here's a stab at a great cooked salsa recipe
for chile  cascabels. I can't remember all the ingredients off the top
of my  head (there weren't many), but if you have Diana Kennedy's "The
Cuisines of Mexico", it's in there.  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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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 52
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 9189.2mg
Potassium: 1894.4mg
Carbohydrates: 15g
Fiber: 3.3g
Sugar: 7.8g
Protein: 29.5g