The Cascabel chili (the rattle chili) is a member the Mirasol cultivars
and grows wild on the Pacific coast of Central America and Mexico. Having a mild to moderate
heat, the Cascabel is good for adding a touch of heat to recipes. Fresh Cascabel, which is 2-3 cm in
diameter, is also known as chile bola (Spanish for ball). The color of the fresh chilies varies
from green to red; when dried, the color darkens. The chile has woodsy nutty
flavor with slight lemon-like undertone and slight smoky taste. The heat of the
dried chile is 1600 on the Dremann Hotness Scale which makes it slightly more
than a Serrano (1250) Two ounces of dried chilies yields about three heaping teaspoons of ground powder. Remove
stems and seeds before grinding (the seed have no heat or flavor)
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| 2 ounces of dried Bola chile |
Blending your own rubs and chili powder allows you to uniquely
flavor your own creations. The heat and variance in flavors is quite
incredible.
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