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Chile Cascabel
Chile Cascabel
Chile Cascabel

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Chile Cascabel

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

  • Dark Cherry Colour
  • Smooth + Equal skin to Flesh Ratio
  • Notes of: Nuts + Tobacco 

  • Heatscale


  • Origin

  • Serving Suggestion

    Blend cascabel chilli paste together with roasted garlic and blackened tomatillos (or tomatoes) to make a piquant salsa.

  • Ingredients

    Chile Cascabel 100%

  • Preparation

    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!

    Keep in a cool dry place for storage.

  • Allergy Advice

    Made in a factory than handles nuts and sesame 

  • Really Cool Chile Fact

    Cascabel means 'little rattle', so called for the noise this chilli makes when you shake it.