Key Product Features

There are approximately 10 Cascabel chiles per ounce, please note this number can change depending on the size or weight of each individual chile.
PREMIUM CHILE PRODUCT - Nicely packaged in a durable clear re-sealable bag
RICH FLAVOR - Cascabels peppers can be roast on a hot skillet before using or can be ground or rehydrated in warm water and can then be made into a paste or a sauce. This chile is considered a mild heat chile (1,000-2,500 on the Scoville Heat Scale).
GOOD FOR MEXICAN RECIPES - The Cascabel chile has a roasted nutty taste that goes equally well with tomatoes or tomatillos, casseroles, enchiladas, fajitas, salsas, sauces, soups, stews, tamales, tacos, Menudo, Pozole, Tacos al pastor, Tostadas and Mexican Recipes
AUTHENTIC FROM MEXICO - 100 % Natural Product Sourced Cascabel is an authentic chile from Mexico and a member of the Capsicum annuum species.

Product Description

The Cascabel chile is a well know popoular dried pepper from Mexico. The Cascabel is a plump round smooth and small chile that ripens from green to red. When dried the color darkens to a deep reddish-brown with an almost transparent but thick skin. When mature they are about 1-1/2” in diameter. 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.

Nutrition Facts

Serving size 1 chile (3g), Amount Per Serving: Calories 10, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 2.7mg (0% DV), Total Carb. 2.1g (1% DV), Dietary Fiber 0.9g (3% DV), Sugars 1.2g, Protein 0.3g (0% DV), Vitamin A (0% DV), Vitamin C (0% DV), Vitamin D (0% DV), Calcium 1mg (0% DV), Iron 0mg (1% DV), Potassium 56mg (1% DV). The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

Ingredients: Dried Cascabel Chiles

F A Q

How to use Dried Guajillo Chiles?

The Cascabel chile peppers produce the best paste when well roasted and hydrated. It's best to use a small amount of warm water to make the paste. The chiles can be roasted on any hot skillet then ground, or added in warm water so that they can be made into a paste. Typically, the cascabel chile peppers are made from ripening cascabel pepper. Mostly, they are used by chefs and chili fans after they have ripened and dried.

Re-hydrating your chiles is easy! Just follow these easy steps:

Scoop out the insides of the dried chiles with a knife. You can do this step after they are rehydrated and then set them aside.
Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy, but this step is optional.
Grab your peppers and pour the boiling water over the chiles then afterwards cover them and allow to sit 15-30 minutes, depending on the thickness of your peppers.
Remove from water and use as needed.

Filters

All Seasonings

Dried Cascabel Chile Peppers - Whole