Cascabel Chile-Blackened Tomato Salsa

Name: Cascabel Chile-Blackened Tomato Salsa
Yield: makes 2 cups
Ingredients: 3 tablespoons vegetable oil; 1/2 medium onion, cut into 1/4-inch dice; 12 ounces tomatoes, blackened (page 164); 12 dried cascabel chiles, dry-roasted (page 152), stemmed, seeded, and rehydrated; 2 cloves garlic, dry-roasted (page 158); 5 tablespoons pumpkin seeds, toasted (page 162); 1/2 teaspoon kosher salt

January 26, 2012

Shake the small, dried medium-hot cascabel chile, and its seeds rattle (in Spanish, cascabel means rattle). Woodsy and smoky, it is a wonderful choice for this richly flavored salsa made with roasted tomatoes and garlic, toasted pumpkin seeds, and caramelized onion. Good with hearty meats from grilled beef to dark-fleshed game like buffalo.

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