Whole Cascabel Chiles
Cascabel Chiles are large, round chiles with a slightly acidic, mild to medium heat that carries a woody, earthy flavor.
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse and soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.
Storage & handling
Store in a cool, dry place.
Dried cascabel chiles.
Cascabel Chiles, also known as "Rattling Chiles," originated in Mexico and South America as part of the Capsicum annuum family. When dried, the seeds of these bell-shaped peppers detach from the core and ribs, making a rattling sound when they move. These peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.
This rich, roasted tomato salsa highlights the rustic, earthy flavor and mild heat of Cascabel Chiles. It is an excellent salsa to serve with tortilla chips, or offer it as a condiment alongside tacos or other Mexican favorites.