24    Dried Cascabel Pepper
-See Note
3 c  Water
6    Cloves Garlic
4 c  Fresh Grapefruit juice
1 c  Fresh Orange juice
3 ts Allspice (Jamaican)
1 ts Salt

: 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.