Dried chillies are such a lovely ingredient to have to hand and it's amazing the difference in flavour each variety has. The seeds inside each of these round, dried chilli pods rattle and were once used as a toys for babies, hence the name 'Cascabel' or 'Jingle Bell'.
These chillies have a sweet, nutty flavour. Dry roasting them in a pan first will elevate the flavour more, before soaking them in hot water for a good 15-20 minutes. They are amazing paired with tomatoes and tomatillos.
Cascabel Chilli Tomatillo Salsa
4 x Cascabel Chillies, roughly torn apart (retain the seeds)
1 x 380g Can Green Tomatilloes
2 x Cloves Garlic, roughly chopped
½tsp Cider Vinegar
1. In a dry pan, roast the cascabel chillies over a high heat for 1-2 minutes, turning a few times.
2. Remove from the pan and cover with hot water and soak for 15 minutes.
3. Open the can of Green Tomatillos and discard the liquid.
4. Place the tomatillos, soaked cascabel chillies, garlic cloves, cider vinegar and 50ml of water in a food blender and blitz until smooth. Season with salt to taste.
Serve with grilled meat, eggs, beans and potatoes.