Profile: Heat scrapes along the back of your throat, the equivalent of skinning your knee on the pavement. Then it quickly vanishes and a wave of serotonin-induced pleasure washes over you. A bit masochistic? Yes. Addicting? Absolutely.
Cascabel means “rattle” in Spanish, and it makes sense when you pick it up and shake it like a maraca. The cascabel is a popular chile in Mexico and lends itself well to sauces and salsas.
The flavor is strawberry-like, but the fragrance is meaty. It's like a steak covered in a fruit-based barbeque sauce. Spice Jungle like to seed and stem cascabels, lightly toast them, then combine them with roasted tomatillos into a thick salsa. It's great with anything grilled.
|Ingredients:||Dried cascabel chiles.|
|Shelf Life:||3 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée after rehydrating.|
|Ways To Use:||This mildly spicy chile is perfect in stews, soups, and sauces. The Cascabel Chile's skin does not easily disintegrate, so remove it once the dish has reached the desired temperature.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai.|
|Country of Origin:||Mexico.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|