INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 395.4mg
Potassium: 366mg
Carbohydrates: 23.8g
Fiber: <1g
Sugar: 21.9g
Protein: 1.4g