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Sunday, December 14, 2008

Casabel pepper- where do I find the pepper?

Bobby Flay has a recipe using Figand Casabel pepper. I usually don't use figs but I was interested in the pepper. I found he also had a Pineapple and Casabel pepper sauce. My first thought was to look for what was this pepper, how hot was it and where I could find a substitute for it or the substitute? I preferred to find a substitute in my recipe pantry.

I found it is roundish shaped and has a scoville rating of 4 so it is more fruity then hot. I found more information on websites particularly
If no Cascabels are available, substitute 2 jalapeños are good but I think an even better one is the purplish black gaujillo which has a much more smokey and fruity flavor. I love gaujillo so check them out as well.

The recipe I found is here and I am posting it now because I don't know when I will get to it. Mahi and Mahi is a real ugly fish but it is a tasty one. This sauce is a real good one with pineapple. I could also see it being used for chicken or turkey or lamb etc .

If you try this recipe, the gaujillo or the sauce let me know.

Serves 4

Ingredients for Roasted Pineapple-Cascabel Chile Sauce
1 medium whole pineapple,
1/2 cup fresh pineapple juice
1/3 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ancho chile powder
8 cascabel chiles, stems removed and soaked in hot water for 30 minutes until soft
2 teaspoons honey
Salt and freshly ground black pepper

Method for Roasted Pineapple-Cascabel Chile Sauce

1. Preheat broiler. Cut off the leaves and about a 1/2 inch of the top and bottom of the fruit. Do not peel the pineapple.
2. Place the pineapple on its side on a baking sheet and place under the broiler. Broil the pineapple until it is blackened on all sides, about 4 to 5 minutes per side. Remove to a cutting board and let cool slightly.
3. When cool enough to handle, cut off the pineapple skin by slicing down from top to bottom along each row of eyes (as revealed by your first cut). Your knife should be behind the eyes at approximately a 45-degree angle. Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it. Coarsely chop the pineapple and set aside.
4. Combine the pineapple juice, cider vinegar, cloves, allspice, ancho powder and cascabel chiles in a large non-reactive saucepan over high heat and bring to a boil. Add the fresh pineapple and cook until the pineapple is very soft and starts to break down.
5. Transfer mixture to a food processor and process until smooth. Strain through a strainer into a saucepan and return to the stove over medium heat. Whisk in the honey and season with salt and pepper and cook for 5 minutes.

Ingredients for Pineapple-Green Onion Relish
1/2 fresh pineapple, peeled, cored and cut into small dice
1 tablespoon olive oil
Salt and freshly ground black pepper
3 green onion, thinly sliced (white and green part)
2 tablespoons chopped cilantro
Juice of 1 lime

Method for Pineapple-Green Onion Relish

1. Preheat oven to 400 degrees F.
2. Place pineapple in a medium ovenproof sauté pan, add pineapple, season with salt and pepper and toss to combine. Roast in the oven until golden brown, stirring occasionally, about 10 to 12 minutes.
3. Transfer pineapple to a bowl, add the green onion, cilantro and lime juice. Serve at room temperature.


Four 8-ounce Mahi Mahi fillets
2 tablespoons olive oil
Salt and freshly ground black pepper


1. Preheat oven to 400 degrees F.
2. Heat oil in a large nonstick sauté pan over high heat. Season fillets on both side with salt and pepper and place in the pan. Cook until golden brown, 2 to 3 minutes. Flip over, transfer pan to the oven and continue cooking until the fish is just cooked through, 4 to 5 minutes longer.
3. Ladle some of the pineapple-cascabel chile sauce onto a large dinner plate. Top with a Mahi fillet and spoon some of the pineapple-green onion salsa on top.

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