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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 beautiful 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.
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts and sesame.
Cascabel means 'little rattle', so called for the noise this chilli makes when you shake it.