Salsa de chile cascabel on simple nachos

Chilli cascabel is a small, round dried chilli that rattles with seeds when shaken, hence its name "rattle chilli" or "little bell". It is a mild chilli, low on the Scoville index, with a mild, smoky, and sharp acidic flavour. The chilli is used in stews and soups, and occasionally in salsas, like in this recipe.

The salsa has a lovely mild flavour, slightly spicy but more fresh and lively. I served it with a straightforward nacho recipe: chips, cheese, and scallions, allowing the flavours of the chilli to shine rather than be subdued by anything else. It brightened up the nachos, adding deep flavours and smoky nuances to the dish. These nachos served as a state,r and they disappeared fast, the robust salsa being the highlight.

Diana Kennedy is literally the queen of Mexican cuisine. She has received numerous awards, including the Order of the Aztec Eagle (highly regarded in Mexico) and a James Beard Foundation Award (highly regarded in the culinary world). In 2002, Prince Charles visited Kennedy at her home to appoint her an MBE for “furthering cultural relations between the UK and Mexico.” Every cookbook of hers is massive, filled with fantastic recipes and keeps me very happy in the kitchen. This is just the cookbook you want to get into some serious Mexican cooking.

For more delicious recipes from The Art of Mexican Cooking cookbook, click here.

For more recipes from The Cuisines of Mexico cookbook, click here.

Ingredients:

4 chilis cascabel

2 large tomatoes

3 cloves of garlic

Salt, to taste

1/4-1/2 cup water

For the nachos:

Tortilla chips

Scallions

Grated Oaxaca or mild cheddar cheese

Avocado

Add the chillies to a hot frying pan and toast till they are lightly coloured and aromatic. Remove and cool. Split them open and remove the seeds and ribs.

Add the chillies, tomatoes, garlic, salt and water to a small blender and pulse till you have a fairly runny sauce with small bits. Taste and adjust salt.

Use as a salsa for chips or nachos or pour over tacos and burritos.

Preheat the oven to the broil function.

Layer the chips in a single layer on a lined baking sheet. Top with the cheese and scallions; you're looking for a generous amount of scallions and a thin layer of cheese. Do not overload the cheese as it will make the nachos soggy.

Broil for 3-4 minutes till the cheese has melted completely.

Remove and tp with splatters of the salsa with more on the side. Top with avocado and serve.