Cascabel and Grapefruit Sauce

35 minutes Prep: 10 minutes Cook: 25 minutes

296 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

24	each	sweet bell peppers	cascabel, dried, see note
3	cups	water
6	cloves	garlic
4	cups	grapefruit juice	fresh grapefruit juice
1	cup	orange juice	fresh
3	teaspoons	allspice
1	teaspoon	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 250F, 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 Facts

Serving Size 1079g

Amount per Serving

Calories 296 6% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 417mg	17%
Total Carbohydrate 69.0g	23%
Dietary Fiber 7.0g	29%
Sugars 15.0g
Protein 9.0g	18%

Vitamin A	31%		Vitamin C	2383%
Calcium	12%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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