Cascabella peppers are also great for pickling or preserving as fresh ingredients, much like sport peppers.
What are Cascabella Peppers?
Cascabella peppers are hot wax-type pods with a conical shape that taper to a point. They can grow to 2 inches in length. These thick walled peppers mature in color from yellow to orange, then red when fully ripe. They are similar to the Hungarian Hot Wax Pepper, with a tighter heat range, and sometimes confused for the Banana Pepper. Most cascabellas are consumed when they are yellow, and often pickled. You’ll often find them in homemade hot sauces and salsas.
Cascabella Pepper Scoville Heat Units
The cascabella pepper heat ranges from 1,500 to 6,000 Scoville Units on the Scoville Scale. This makes the hottest cascabella roughly equivalent to an average jalapeno pepper in heat. Cascabellas, on the other hand, are fresh pods with a sweet and somewhat spicy flavor. When cooking with these peppers, keep in mind that they are somewhat hot chili peppers. You may want to wear gloves if you don’t like the way they make your hands feel after handling them and remember not to touch your eyes or face afterwards. They’re small enough to be used as a garnish for some dishes without adding much spiciness. They’re often used in making hot sauces and salsas, so a jar of cascabella salsa can add a spicy flavor to any dish without the need for additional spices.
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