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.

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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.