Cascabel chili
Chiles Secos$6.99 / 4 ozApproximate price based on US supermarkets.
Cascabel chili is a dried pepper known for its round shape and dark red color. Its smoky and mildly spicy flavor makes it an essential ingredient in Mexican cuisine, used in sauces, stews, and marinades. It also adds vibrant color to dishes.
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How it's used in Mexican cooking
Cascabel chili, part of the dried chillies section of the Mexican pantry, appears in 2 recipes in our collection, including Cascabel Chilli Salsa (Salsa de Chile Cascabel) and Beef Stew in Cascabel Chilli Sauce. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using cascabel chili
Storage and substitutes
How to store it
Keep dried chillies in an airtight jar in a cool, dry, dark place — they hold their aroma and flexibility for months. If they have gone brittle, toast them briefly in a dry pan before soaking them in hot water to revive their flavour.
Substitutes
If you can't find a specific variety, another dried chilli with a similar profile works if you adjust the quantity: ancho, mulato and pasilla share sweet, fruity notes with mild heat, while árbol and morita are noticeably hotter. Guajillo is one of the most versatile bases for salsas and adobos.
Frequently asked questions
How many recipes use Cascabel chili?
Cascabel chili is used in 2 recipes in our collection, such as Cascabel Chilli Salsa (Salsa de Chile Cascabel) and Beef Stew in Cascabel Chilli Sauce. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Cascabel chili in the US?
You can buy Cascabel chili online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Cascabel chili be stored?
Keep dried chillies in an airtight jar in a cool, dry, dark place — they hold their aroma and flexibility for months. If they have gone brittle, toast them briefly in a dry pan before soaking them in hot water to revive their flavour.
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