24    Dried Cascabel Pepper

           -See Note
      3 c  Water

      6    Cloves Garlic

      4 c  Fresh Grapefruit juice

      1 c  Fresh Orange juice

      3 ts Allspice (Jamaican)

      1 ts Salt

  : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so),
  round and dark brown. This is the "little rattles" pepper that comes
  from the Veracruz area. This pepper is not elongated, not black, not
  from South America, and not real hot. Cascabel is also known as the
  chili bola.
  : METHOD: Remove stem and seed from chiles. With a comal or
  black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3
  to 4 minutes. Shake once or twice and do not allow to blacken. Add to
  the water in a covered pan and simmer very low for 20 minutes to
  rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not
  bitter, add about 1/2 cup and the chiles to a blender (use plain water
  if bitter). Puree together with the garlic and strain. Add the fruit
  juices, allspice, and salt and mix together. : HINT: If a very smooth
  sauce is required, pass the rehydrated, coarsely chopped, chiles through
  a food mill, then proceed as above.