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 beautiful salsas and sauces
- Dark Cherry Colour
- Smooth + Equal skin to Flesh Ratio
- Notes of: Nuts + Tobacco
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.