Capsicum annuum

It is sometimes called chili bola (ball) and guajones. Cascabel means "little bell" in Spanish.

Dry cascabel is a round chili pepper with smooth thick skin, 2-6 cm in diameter, dark, reddish-brown color. When drying, the seeds are separated from the fruit, so it can also be used as a rattle (but never give it to a small child as a toy).

STRENGTH: 1.000 - 2.500 SHU (mild)

FLAVOR

This mildly hot chili pepper grows in Central America, its taste is woody, sour and slightly smoky with tones of nuts and tobacco.

PURCHASE AND STORAGE

As with most Mexican chilies, we recommend that before using the whole peppers, briefly toast them in a pan or in the oven at a high temperature and then grind them into a coarse powder or rehydrate them in boiling water (no more than 20 min because they become bitter), with the addition of water in which has been soaked, briefly grind in a blender and press through a strainer to obtain a paste similar to plum marmalade. This paste will covered last several weeks in the refrigerator with the possible appearance of mold, which you must remove before use.

USE IN COOKING

This chili is a popular spice for salsa sauces and marinades, and in Mexico it is often used in beef stew with red beans.

Toasted Cascabel chili is good with tomatoes, stews, enchiladas, tacos, tamales, soups, sauces, salsas, fajitas.