Cascabel (jingle bell) peppers are so named because the seeds rattle in the pods.
Shaped like a button mushroom, they are about the size of a quarter, and very pungent.
It is frequently served in gardiniera,
a mixture of pickled vegetables.
It is not very hot and adds only a spicy flavour, which makes it perfect for salads or salsas.
It is also known as Cherry Pepper or Hot Cherry Pepper, but not chile. When dried,
it does bear a resemblance to the cherry, but should not to be confused with Cascabella.
is the fresh, orangey-yellow form of Guajillo and differentiated from it as the fruits grow pointing upward to the sun.
Dried ones are also called Cascabels.
Mirasol imparts a yellow colour and a distinctive flavour to foods cooked with it, and is very popular in Mexico in stews and sauces.