Chile Today Hot Tamale Gourmet Peppers Cascabel Chile Pod

The seeds of a Cacabel rattle around like "jingle bells". Shake it and listen! The Cascabel has a unique nutty flavor, a great accompaniment to sauces. The Cascabel is used in Chile Today-Hot Tamale's authentic chile pepper wreaths.

To Reconstitute: Place Cascabel chiles in hot water or stock for twenty minutes, remove softened chiles and cut away seeds and stem.

SPICY SHRIMP AND CASCABEL SCALLION TOMATO SAUCE

Ingredients: 2 cascabel chiles, 1 tbl. olive oil, 6 cloves garlic chopped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.

Directions: Place Cascabel chiles in hot water for approximately 20 minutes or until soft. Remove seeds and stem and slice Cascabel into slithers. Blanch tomatoes in boiling water for 30 seconds, remove and peel skin, cut tomato into quarters and remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste. Serve over penne and stir in tomatoes. Serves two.

From New Jersey

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Price: $4.99
Chili Today Hot Tamale Cascabel Peppers. 3000 Scoville Units (Medium heat).75 oz./21 grams