| 1 | : note: cascabel peppers, this pepper is small (1 ?inch or so), round and dark brown. |
| 2 | This is the "little rattles" pepper that comes from the veracruz area. |
| 3 | This pepper is not elongated, not black, not from south america, and not real hot. |
| 4 | Cascabel is also known as the chili bola. |
| 5 | : method: remove stem and seed from chiles. |
| 6 | With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. |
| 7 | Shake once or twice and do not allow to blacken. |
| 8 | Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. |
| 9 | Allow to cool. |
| 10 | See hint. |
| 11 | Taste the chile water, and if not bitter, add about ?cup and the chiles to a blender (use plain water if bitter). |
| 12 | Puree together with the garlic and strain. |
| 13 | Add the fruit juices, allspice, and salt and mix together. |
| 14 | : hint: if a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above |
