Cascabel Chiles


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

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