Field Notes

The Cascabel Chili Pepper

 

Plump and squat, this Mexican chili is better known by its nickname: the rattle chili. With just a short constrained blip of heat upon first tasting, this is a great chili for braises, soups and stews; longer cook times will coax out its full-bodied woodsy flavor.

Sourcing: Cascabel chilies can be found dried at Latin markets or online.

Storing: Whole dried chilies should be kept sealed in an airtight container and free of moisture.

Pairing:

  • Potatoes
  • Beef
  • Clams
  • Brussels Sprouts
  • Soft fresh cheese, like ricotta or chevre
  • Olives
  • Thyme
  • Leeks

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The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab