Cascabel Chile (Capsicum annuum)

Cascabel Chile (Capsicum annuum): Another traditional Mexican chili pepper, found throughout the country, it's used dried in a variety of ways: in addition to its classic use in salsas, it's particularly popular in marinades, stews, and anywhere a pronounced spicy note is desired. While not extremely hot, it offers a distinctive flavor, less complex than other chilies but more "wild" and direct. The plant is large and exceptionally productive, though late, ripening about 100 days after transplanting. The berries, small, about 3 centimeters long and 3 centimeters in diameter, range in color from orange to red, and the name "cascabel" (cascabel) comes from the rattle the seeds make when the berry is dried whole. Grow it to add a touch of punch when needed.