Cascabel Steak Sauce

Cascabel Steak Sauce

Named for their distinctive rattle—cascabel means “little bell” in Spanish—these small, round chiles have been a quiet cornerstone of Mexican cooking for generations. When toasted, Cascabel chiles release a warm, nutty aroma with subtle notes of wood and dried fruit, offering a gentle heat that builds without overpowering. In this steak sauce, they bring a deep, layered character that balances tangy, savory, and slightly sweet elements, creating a rich, complex finish that elevates everything it touches.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 2 1/2 cups
  • Cuisine: New Mexican
  • Category: Sauce

Ingredients

  • ½ cup chopped tomatoes
  • ½ cup ketchup
  • ½ cup yellow onion, coarsely chopped
  • 2 Tablespoons grape seed or canola oil
  • 1 large garlic clove, chopped
  • 3 Cascabel pods - toasted and seeded (MS583)
  • 2 New Mexican red chile pods- toasted and seeded (MS 496)
  • ½ cup warm water
  • ¼ cup Worcestershire sauce
  • ¼ cup lemon juice
  • ¼ cup apple cider vinegar
  • ¼ cup dark beer
  • 2 Tablespoons soy sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon prepared mustard
  • 1 teaspoon salt

Instructions

  1. Toast chiles in a hot, dry pan for one minute. Cool and remove seeds and stems. Soak in the ½ c. warm water.
  2. Heat oil in a medium pot and sauté onion for 2 minutes.
  3. Add minced garlic and sauté for an additional minute.
  4. Add chiles with liquid and all remaining ingredients.
  5. Bring to a boil and reduce to a simmer.

Estimated Nutrition Facts Serving Size: 2 Tablespoons

Calories30
Total Fat1.5g
Saturated Fat0g
Cholesterol0mg
Sodium175–215mg
Total Carbohydrate4g
Dietary Fiber0.5g
Total Sugars3g
Protein0.4g

Estimated Nutrition for Entire Batch (2½ cups)

Calories580–640
Total Fat28–32g
Saturated Fat2–4g
Cholesterol0mg
Sodium3,500–4,300mg
Total Carbohydrate75–85g
Dietary Fiber8–10g
Total Sugars55–65g
Protein5–8g