Cascabel And Grapefruit Sauce

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This tangy Cascabel And Grapefruit Sauce has only a small amount of heat and can be used with pork or chicken. Cascabel chiles are simmered with grapefruit juice, allspice, garlic and orange juice
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    • 24 dried cascabel peppers
    • 3 cups water
    • 6 cloves garlic
    • 4 cups fresh grapefruit juice
    • 1 cup fresh orange juice
    • 3 teaspoon freshly ground allspice
    • 1 teaspoon salt


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 the chiles to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.

Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender.  If the water is bitter add a little plain water.

Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. :

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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