CASCABEL PEPPER (click image to view)

$5.39


Ingredients : Dried Cascabel Pepper   ( not organic )

Presentation : PER OUNCE  $ 5.39 ***

There are approximately 9 chiles per ounce.

Other Size ***

  • 4 oz bag $ 10.46
  • 1 lb bulk bag $ 20.51
  • 5 lb bulk bag $ 89.22
  • Food Service options ( click to view )
About the Product
  • All Natural
  • Product of Mexico
  • FDA Certified

* Wholesale available ( data sheet ) ***

  • 10 lb bulk sack ( not organic ) 

[ for wholesale inquires please contact us by email : renecon@freshproducegroup.us or by phone (786) 450-1418 or contact us here ]

* Shipped within USA and Canada 

** Shipping costs are not included 

*** Prices may vary without notice.


SKU: CAP777689 Category: Tags: , ,

Description


CASCABEL PEPPER

Another of the marvelous Mexican Chiles the Cascabel Pepper is a member of the Capsicum annuum species and is also known as Cascabel peppers, guajones, coras chile bola and rattle chile which refers to both the shape of the chile as well as the sound the seeds make when a dried chile is shaken.

Image result for cascabel pepper

 

The Cascabel Pepper is a plump, round, smooth and small chile that ripens from green to red. When dried, the color darkens to a deep reddish-brown with an almost transparent but thick skin. When mature they are about 1-1/2” in diameter.

Unlike many chiles these are known by the same name whether fresh or dried. Recipes that call for Cascabel Pepper chiles typically are referring to the dried chile. The Cascabel Pepper is sometimes confused with the Catarina chile (their seeds also rattle when the chile is dried) and also as a darker cherry chile pepper (due to the similar sizes and shapes).

Image result for cascabel pepper

The Cascabel Pepper is grown in several states throughout Mexico including Coahuila, Durango, Guerrero, Jalisco and San Luis Potosi.

The flavor profile of the Cascabel Pepper is woodsy, acidic and slightly smoky with tobacco and nutty undertones. This chile is considered a mild heat chile (1,000-2,500 on the Scoville Heat Scale).

Image result for cascabel pepper
We like to roast these chiles on a hot skillet before using and then they can either be ground or rehydrated in warm water so they can then be made into a paste or a sauce. We also like to pair these with other Mexican chiles for more complex depths of flavor. If you are rehydrating these we recommend not soaking them for more than 20 minutes or they become bitter.

The nutty taste of roasted Cascabel’s pairs equally well with tomatoes or tomatillos in casseroles, enchiladas, fajitas, salsas, sauces, soups, stews, tamales and tacos.

If you’re a fan of flavorful mild chiles you’ll love these – Ancho Chiles, California Chiles, Guajillo Chiles, Mulato Chiles, New Mexico Chiles and Pasilla Negro Chiles.


Cascabel Pepper Chile Salsa

Cascabel Pepper Chiles are the quiet kid in the back of the classroom.  Their smaller size and mild heat has kept them off most people’s radar.

Cascabels have a unique flavor that can easily stand up on its own when given the opportunity.   Fruity and nutty undertones have created legions of fans devoted to this simpler flavor that somehow tastes of the Earth.

This particular Cascabel Pepper Chile Salsa limits the other ingredients so that the quiet kid can finally be heard loud and clear.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

Ingredients

chiles (dried Cascabel)
1/4 teaspoons apple cider vinegar
salt (to taste)

Ingredients

Start by wiping off 7-8 Cascabels with a damp towel as there can be pockets of dirt in the surface folds.

Tear each chile into 2-3 pieces and set aside the stems and seed

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

Heat a comal or skillet on medium-low heat and press the chiles into the pan until they soften and begin to change color, about 1-2 minutes.  This flash-heating wakens some flavors that lie dormant at room temperature.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

Cover with hot tap water in a bowl and soak for 10-20 minutes.  If you have any floaters you can use a plate or small bowl to keep them submerged.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

While the chiles reconstitute, husk and rinse 2 tomatillos and roast them in the oven at 400F.  They’ll be ready when they start to turn army green in about 10-15 minutes.

Add the tomatillos and Cascabels to a blender along with 2 peeled garlic cloves.  Don’t worry about draining the Cascabels too thoroughly, you can just pick them up out of the soaking liquid.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

Add an additional 1/4 cup of soaking liquid that was used to reconstitute the chiles, along with a pinch of salt and 1/4 teaspoon of apple cider vinegar.

Pulse blend and taste for seasoning.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

You’ll end up with a rich, delicious salsa that has a subtle and addictive flavor:  slightly acidic with nutty undertones and ample heat.

It can be used on just about anything, with a special nod to grilled meats and/or lazy afternoons centered around tortilla chips.

This Cascabel Chile Salsa limits the other ingredients so that the Cascabels can shine! It's worth trying if you've never used Cascabels before mexicanplease.com

Pick a few up next time you see them, it’s worth giving them a listen.


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