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Dried Cascabel Chili 30g from Xatze

€4,79
Unit price€159,67 / kg
Tax included Shipping calculated at checkout.

Spicyness:

The name of the Cascabel chili comes from the sound it makes when shaken, because the seeds inside the Cascabel chili pepper sound like a "rattle". Therefore also called rattlesnake chili, the dried form of Bola chili has a spherical, cherry-like shape and a deep red color, its skin is shiny and usually measures 3 cm in diameter.

This chili is mostly used in sauces, mixed with other dried chilies and tomatillo or red tomatoes. It can also be used for the preparation of meatballs and various stews.

Discover a suggestion for a Cascabel Chili Salsa further down this product details page!


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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.

Ingredients

- Dried cascabel / bola chili peppers

Nutritional values

Nutritional values per 100g
- Energy 332,80 kcal/ 1405 kj
- Fat 1,48 g
thereof saturated fatty acids 0,21 g
- Carbohydrates 53 g
thereof sugar 1,06 g
- Protein 22,40 g
- Salt 0,01 g

Allergens

Contains no allergens subject to mandatory labeling

Recipe

REZEPT
Cascabel-Chili-Sauce

- 8 Stück Cascabel-Chilis
- 2 Tomaten oder 4 Tomaten
- 1 Knoblauchzehe
- 1/4 Zwiebel
- 1 Prise Kreuzkümmel (können Sie hier im Shop kaufen)
- 1 Prise Oregano (können Sie hier im Shop kaufen)
- Salz nach Geschmack

ZUBEREITUNG
1. Chilischoten putzen, Stengel und Kerne entfernen.

2. Die Chilischoten zusammen 5 Minuten kochen.

3. Tomaten, Knoblauch und Zwiebel in einer Pfanne oder Grillpfanne rösten.

4. Alle gerösteten Zutaten, die Chilischoten und die Gewürze zusammen mit etwas Wasser in einem Mixer zerkleinern.

Fertig!

Tips

Store in a dry place

More recipes and tips on the blog

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