Dried Cascabel Chili Pepper (Chile Cascabel) Weights: 4 Oz, 8 Oz, 12 Oz, and 1 Lb!!

The cascabel chili (little bell), often referred to as the rattle chili, is any other of the marvelous Mexican Chiles member of the Capsicum annuum species. The ‘rattle’ and ‘bell’ designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. The Cascabel 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’re 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 chiles generally are referring to the dried chile. They’re perfect to roast on a hot skillet before the usage of and then they are able to either be ground or rehydrated in warm water so they are able to 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. In case you are rehydrating these we recommend not soaking them for more than 20 minutes or they turn out to be 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. The flavor profile of the Cascabel is woodsy, acidic and somewhat smoky with tobacco and nutty undertones. This chile is regarded as a mild heat chile (1,000-2,500 on the Scoville Heat Scale).
The cascabel chili is any other of the marvelous Mexican Chiles member of the Capsicum annuum species.
Unlike many chiles these are known by the same name whether fresh or dried. Recipes that call for Cascabel chiles generally are referring to the dried chile.
They’re perfect to roast on a hot skillet before the usage of and then they are able to either be ground or rehydrated in warm water so they are able to then be made into a paste or a sauce.
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.
The flavor profile of the Cascabel is woodsy, acidic and somewhat smoky with tobacco and nutty undertones. This chile is regarded as a mild heat chile (1,000-2,500 on the Scoville Heat Scale).