Cascabel Chile and Honey Glaze

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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4 dried cascabel chiles
1 cup honey
1/2 cup chicken stock
3 Tbsp. tomato pure
1 tsp. paprika
1 tsp. ground cumin

Rehydrate the cascabel chiles by soaking them in warm water for about 2 hours before using them.

Drain the chiles and place them in a saucepan with the honey, chicken stock, tomato pure, paprika and cumin, and simmer the mixture for about 10 minutes. Remove from the heat and puree the mixture in a blender. Brush on grilled pork tenderloin or grilled chicken.

Yield: 1 1/2 cups

Recipe from “Vincents Cookbook” by Vincent Guerithault ISBN 0-89815-566-5 pg 155.