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.
- Brussels Sprouts
- Soft fresh cheese, like ricotta or chevre
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