Recipe - Cascabel And Grapefruit Sauce

24 Dried Cascabel Pepper
See Note
3 cup Water
6 Cloves Garlic
4 cup Fresh Grapefruit juice
1 cup Fresh Orange juice
3 teaspoon Allspice (Jamaican)
1 teaspoon Salt

: NOTE: Cascabel Peppers, this pepper is small (1 One half 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 One half 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.