Cascabel [which means "rattle" in Spanish] chile derives its name from the seeds that rattle around in the dried pepper pod. Also known as chile bola, the Cascabel chile is native to many states in Mexico including Coahuila, Durango, Guerrero and Jalisco.
The fresh Cascabel chile grows green or red, and is shaped like a small tomato. The dark brown dried incarnation of the Cascabel chile yields a slightly acidic, smoky flavor that is agreeably nutty after toasting. Moderately hot, with Scoville units ranging approx. 8,000 - 12,000, the Cascabel chile blends wonderfully with tomatoes or tomatillos to make a salsa.
Use Cascabel chiles in sauces, stews and soups, wherever you want to add a hint of heat. Pop the entire dried Cascabel chile in the dish, and remove it when the flavor reaches the desired level of spice.