A recipe for Cascabel and Grapefruit Sauce. Follow the simple recipe instructions for Cascabel and Grapefruit Sauce shared by other home cooking experts.
Ingredients
24 Dried Cascabel Pepper3 c. Water
6 Cloves Garlic
4 c. Fresh Grapefruit juice
1 c. Fresh Orange juice
3 Tsp. Allspice (Jamaican)
1 Tsp. Salt
Directions
NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the little rattles pepper that comes from the Veracruz area. This pepper is not elongated not black not from South America and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet or in an oven at 250 degrees dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water and if not bitter add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices allspice and salt and mix together. : HINT: If a very smooth sauce is required pass the rehydrated coarsely chopped chiles through a food mill then proceed as above.
