Cascabanero
San Luis Río Colorado · Altar Desert · Sonora
Homemade salsa, family recipe.
Nothing but roasted chiles and honest kitchen work.
The recipe
Cascabanero started where the good stuff always starts: in the family kitchen, comal hot and molcajete ready. The recipe has been passed hand to hand in San Luis Río Colorado for years, and we still make it the same way — small batches, one at a time, no rushing and no shortcuts.
The name is a nod to two things: the habanero chile that gives it its character, and the rattlesnake that looks after these deserts. Both of them warn you before they bite. So do we — the heat level is right there on the label, 1 to 5.
The house
Every jar carries a handwritten tag with the flavor, the heat level and what it goes best with. They run 1 to 5: the yellow one barely tickles, the habanero does not forgive. Pick your level.
Pick your size
All three flavors cost the same. Prices are in Mexican pesos.
Made with güerito chiles
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The one made for chips. Built on güerito chiles, it's perfect for keeping yourself busy with the basket while the main dish shows up. Barely a tickle: the whole family can handle it.
Best with: chips · snacking · anyone who can't take the heat
Tomato with chile de árbol
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The classic red tomato salsa with chile de árbol, but with the house seasoning behind it. This is the one that's always on the table and goes with everything: even heat, neither shy nor mean.
Best with: tacos · carne asada · eggs · everyday cooking
Habanero, but not in its usual orange
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Habanero, but not in its usual orange. There's something in it that lets your tongue enjoy the habanero flavor and still handle the burn. It's the one that gave the brand its name, and the one that doesn't forgive.
Best with: seafood · tacos · anyone who can actually take it
Can't decide? Take the three-jar set and try them all.
Where to find us
We're from here and we sell here. If you spot this card on the counter, there's Cascabanero in the house.
Madero & 17
Zaragoza & 10
Libertad & 45
Got a shop and want to carry Cascabanero? Message us on WhatsApp.
What matters
If you wouldn't put it in your own kitchen, it doesn't go in the jar. Our salsas last exactly as long as they should: keep them refrigerated and finish them fast, the way it ought to be.
✓ What's in it
✕ What's never in it
How it's made
Local chiles, one by one. The ones that don't make the cut never hit the comal.
Open flame until the skin cracks. That's where all the smoke comes from.
Ground to the house texture and tasted until it's right.
Glass jar, handwritten tag, and straight into the fridge.
Where we're from
Summer here climbs past 113°F and the air smells like hot dirt. This is the Altar Desert, one of the driest on the continent, where the sun tans everything that grows and the rattlesnake warns you before it strikes.
That's where Cascabanero comes from: a local product, made by local people, with what the region gives. Every jar you buy stays in town, in a family kitchen and not in a factory.
Orders
Pick your salsas, hit the button, and WhatsApp opens with your order already written out. We'll confirm what's in stock and the delivery, same day.