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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
Blend cascabel chilli paste together with roasted garlic and blackened tomatillos (or tomatoes) to make a piquant salsa.
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!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts, peanuts and sesame
Cascabel means 'little rattle', so called for the noise this chilli makes when you shake it.
Chile Ancho is a mild, sweet-tasting variety of a dried ripened poblano chilli.Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas or traditional sauces and stews like mole and carne con chile.Oxblood ColourWrinkly + High flesh to skin Ratio Notes of: dried fruit + bitter chocolate
Chile de Arbol is a fiery, slender chilli.Particularly popular in Guadalajara, arbol chillies have a searing but clean heat ideal for making piquant broths or fiery hot sauces Bright red colourSmooth + high skin to flesh ratio Notes of: Nuts + Grass