Cascabel is Spanish for “rattle” and these chiles earned their name by keeping their round shape when dried, leaving the seeds to rattle inside. They are brownish-red and quite hard with a moderate heat and a deep, nutty flavour. You can grind cascabels up to use them powdered in salsas and stews, or break them open and soak in hot water to soften.
Heat level: 4–5 out of 10
Collections: All, Chiles & Chili Powders, Mexican/Latin American
Type: Chiles & Chili Powders
Category: Mexican/Latin American