- The cascabel chili is another of the marvelous Mexican Chiles member of the Capsicum annuum species.
- Unlike many chiles these are known by the same name whether fresh or dried. Recipes that call for Cascabel chiles typically are referring to the dried chile.
- They are perfect to roast on a hot skillet before using and then they can either be ground or rehydrated in warm water so they can then be made into a paste or a sauce.
- The nutty taste of roasted Cascabel’s pairs equally well with tomatoes or tomatillos in casseroles, enchiladas, fajitas, salsas, sauces, soups, stews, tamales and tacos.
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