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.
The product has been discontinued in our webshop
Dodie Miller started Cool Chile in 1993 with a simple idea: to import a wide variety of the best dried chillies direct from Mexico, and to provide the UK with a whole new range of flavours for real Mexican cooking.
Cascabel Chilies
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
