Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Cascabel Chile Peppers
Inventory, 5 lbs : 1.50
This item was last sold on : 09/24/17
Cascabel chiles are plump and round and resemble the Cherry chile pepper. They are less wrinkled than some dried chiles and have a bright sheen to their maroon colored exterior. Their slightly acidic thick flesh offers a medium-hot rich flavor. Cascabels are both woodsy and smoky flavored, with a nutty tobacco aroma. Scoville units: 4 (1500-2500)
Dried Cascabel chiles are available year-round.
Cascabels are botanically classified as Capsicum annuum and a member of the Mirasol cultivar. Meaning 'looking at the sun' in Spanish, Mirasol refers to the erect nature of the pods which grow on the compact plant. The name Cascabel usually refers to the dried form, though the fresh chile is also known by the same name.
Dried Cascabels contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
The pungent yet not overly spicy flavor of Dried Cascabels makes them great in salsas, sauces and marinades. They are the prime chile in the classic sauce for Chilaquiles, a baked corn tortilla casserole-like dish. A Cascabel based sauce is an excellent complement to masa in a braised pork tamale or baked over chicken or beef enchiladas. The slightly earthy quality of the chiles balances well against the bright flavors of cilantro and lime. Cascabel chiles are also very versatile in the ground or powdered form and may be added to sauces, soups, relishes, salsas, and stews for added layer of complex heat.
Named for its rattling sound when shaken, Cascabel means "rattle" in Spanish.
The Cascabel is grown in the Mexican states of Coahuila, Durango, San Luis Potosi, Guerrero, and Jalisco. Sometimes this chile is confused with the Catarina chile, whose seeds also rattle when dried. The Cascabella has a more conical shape like that of a spinning top, and it is also much smaller in size. The Cascabel chile is also known as chile bola and rattle chile, guajones and coras.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Firefly Beach||San Diego CA||619-222-6440|
Recipes that include Dried Cascabel Chile Peppers. One is easiest, three is harder.
|Local Kitchen||Peach Cascabel BBQ Sauce|
|Foodily||Pork & Vegetables In Tomatillo-cascabel Sauce|
|Foodily||Gambas Al Ajillo|
|Local Kitchen||Ramp & Cilantro Pesto|
Someone spotted Dried Cascabel Chile Peppers using the Specialty Produce app for iPhone and Android.
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Near Tijuana, Baja California, Mexico
About 645 days ago, 12/21/15
Spotter's comments : Dried Cascabel Chile Peppers spotted at Mercado Hidalgo.