Cascabel Chile Puree
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.
8-10 dried cascabel chiles
2 cups chicken stock
Seed the chiles and toast in a saute pan. Put the stock and chiles in a saucepan and simmer for 15 minutes. Puree the mixture in a blender.
Recipe featured in the November 1995 issue of Texas Monthly.