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.
Remove stem and seed from chilies. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chilies 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 chili water, and if not bitter, add about 1/2 cup and the chilies 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, chilies through a food mill, then proceed as above.