Cascabel Chile and Orange Marinade

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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1 cup orange juice
2 dried cascabel chiles stem and seeds removed
2 cloves organic garlic
1 tsp. dried marjoram
1/4 teaspoon cumin ground
1/2 tsp. salt
1/4 tsp. rainbow pepper (peppercorn melange)


In a small sauce pan combine the orange juice, chiles, and garlic. Simmer the ingredients over medium heat until the chiles have softened and juice has reduced to about 1/2 cup (about 5-8 minutes).

Transfer the mixture to a blender and add the remaining ingredients. Puree until smooth, then strain through a fine sieve into a large bowl and let cool.

This can be used to marinate shrimp, chicken or beef.

Recipe by Corporate Chef, Ida Rodriguez.