Chile Cascabel is a medium-hot dried chilli.
Glossy, round cascabel chillies are named for the rattling sound their seeds make. Toasting brings out this chilli’s earthy, acidic, well-rounded flavour, which makes wonderful salsas and sauces
- Dark Cherry Colour
- Smooth + Equal skin to Flesh Ratio
- Notes of: Nuts + Tobacco
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Heatscale
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Origin
Mexico
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Serving Suggestion
Blend cascabel chilli paste together with roasted garlic and blackened tomatillos (or tomatoes) to make a piquant salsa.
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Ingredients
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Preparation
Lightly toast then rehydrate cascabel chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water, then strain through a sieve before using. Alternatively, run a teaspoon inside the soaked cascabel chillies to remove the flesh, and discard the skin. Always wash your hands after handling chillies!
Keep in a cool dry place for storage.
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Allergy Advice
Please note that this item may contain traces of nuts and sesame
