from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small, round, medium-hot dried chili.
- n. A rounded projection behind the breech of a muzzleloading cannon.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A small, round, hot variety of chili pepper, Capsicum annuum, which rattles when dry.
- n. A knob at the end of a cannon, cast onto the gun barrel, to which ropes are attached in order to control recoil.
- n. A bell attached to a sleigh or sleigh harness.
from the GNU version of the Collaborative International Dictionary of English
- n. The projection in rear of the breech of a cannon, usually a knob or breeching loop connected with the gun by a neck. In old writers it included all in rear of the base ring. [See Illust. of cannon.]
from The Century Dictionary and Cyclopedia
- n. That part of a cannon which is behind the base-ring, including the base and knob.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a bell attached to a sleigh, or to the harness of a horse that is pulling a sleigh
The "Chila-atole," made with the herb "nurite" and chile cascabel, is a favorite during the coldest weather and to mothers who've just given birth.
Smooth-skinned varieties, such as cascabel and guajillo, tend to burn more easily than the thicker-skinned, wrinkled ones.
April 26th, 2010 at 10: 57 pm tombaker says: cascabel, baby!!
The round, deep reddish brown dried chiles called cascabel (because the seeds are loose and sound like a rattlesnake's "rattler") are mild but very tasty.
For the tamale filling, cubed pork is simmered with whole heads of garlic and onions; the meat is hand-chopped and warmed with a “salsa” — really a thick paste of ancho (dried poblanos) and cascabel chiles, reconstituted and slowly sauteed with garlic and onions — until the moderate heat of the chiles permeates the meat.
Aruba also has two snakes: the cascabel (Crotalus thurissus unicolor), an endangered subspecies of rattlesnake, which does not use its rattle; and the Aruba cat-eyed snake (Leptodira bakeri).
I leaned close enough to see that it was a serpiente de cascabel
For the red sauce, you may use your favorite mild enchilada sauce, or make a sauce by liquifying until smooth: 8 lightly toasted, seeded and soaked cascabel chiles, 1/4 cup chopped onion, 4 garlic cloves, 2 roasted roma tomatoes, a pinch of cumin, salt to taste, and enough of the chile-soaking water to achieve the consistency of an enchilada sauce.
Chile cascabel are these little guys ... they're quite tasty:
So according to this recipe it's basically a case of soaking chile cascabel in vinager overnight and then grinding it up in a blender with a lot of garlic.
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