Description

The dried Cascabel chillies are round chillies with a medium-hot taste. The chillies are also known as Little bell or Rattle chili. The ‘bell’ and ‘rattle’ refer to the rattling sound of the loose seeds when shaking the dried chile Cascabel. The chillies have a ‘woody’ and smoky taste. This makes them a good match for tomatoes or tomatillos in stews, enchiladas, fajitas, salsas and sauces. The chili is very similar to the Catarina pepper, not only in appearance, but both have about the same spiciness and taste.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried chile Cascabel

From  4,25

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.
The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The dried Cascabel chillies are round chillies with a medium-hot taste. The chillies are also known as Little bell or Rattle chili. The ‘bell’ and ‘rattle’ refer to the rattling sound of the loose seeds when shaking the dried chile Cascabel. The chillies have a ‘woody’ and smoky taste. This makes them a good match for tomatoes or tomatillos in stews, enchiladas, fajitas, salsas and sauces. The chili is very similar to the Catarina pepper, not only in appearance, but both have about the same spiciness and taste. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.
The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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