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Chile Habanero Polvo (100 g) -
Jalapeno peppers filled with cheese and coated in nacho breadcrumbs -
Dried Guajillo Chillies 100g -
A very popular thick-walled, medium heat chilli used widely in Mexican cooking. Great for salsas, nachos, tacos, burritos and pizzas. Usually harvested when green but can be left to mature and turn red. A must for your veggie patch and, once ripped, for your BBQ. The chilli pods go from green to red over time. When fully grown the Jalapeno Chilli can grow up to 70 – 90 cm high and you should be able to get a lot of fresh fruit during the chilli season which lasts approximate 4 to 6 months. How to Grow In seed trays or in fertile well-drained garden soil or pots. 5mm deep, cover with fine soil and keep moist. Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing. A propagation note will be supplied with the seed packet. -
Piquin chilli Seeds (10 seeds) Pequin (or Piquin) chilli is a hot chilli cultivar commonly used as a spice. Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small berries that rarely exceed 2 cm in length. Like most chillies, the berries start out green, ripening to brilliant red at maturity. Pequin chillis are very hot, often 13 - 40 times hotter than Jalapenos on the Scoville scale. Flavour is described as citrusy, smoky (if dried with wood smoke), and nutty. CHILLI 'Pequin’ Scoville heat units (SHU): 60,000 to 1,00,000 The jalapeno reference point (SHU): 5,000 Propagation notes will be supplied with a seed packet. -
Chile Pasilla Polvo (100g,1kg, 4.5kg & 22.6kg)TASTE:
Also known as "chilaca & chile Negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old". Scoville units: 3-4 (1000-2500).USES:
The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. To prepare, just add a teaspoon to your dish -
Out of stock
Comida Mexicana Mexican cooking bookTaquito Adorado (Beloved little taco) is a recipe card set with authentic, easy to make taco recipes. Inside you'll find step-by-step instructions to make your own fresh tortillas; ten recipes to create delicious yet simple fillings and four beautiful salsas all bursting with flavour.It contains 12 easy to follow recipe cards to make everything from tortillas to salsas, to more complex dishes in a simpler way.Taquito Adorado is a self-published book by Mexican designers and foodies living in Melbourne. -
La Costena sliced Jalapeño 194g rajasTASTE:
The crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their flavor is slightly sweeter. Scoville units: 5 (2500-5000).USES:
Jalapeno chile peppers can be served fresh, cooked or pickled. Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn and beans, even sweet desserts such as an apple dutch baby. Pickle peppers with garlic, salt, spices and vinegar. Halve peppers, stuff with cheese and bake. Combine diced jalapeno with green tomatoes, garlic, sugar, spices and cook down into jam. Use them for nachos, tortas, sandwiches, burgers, hot dogs or to accompany meats for an extra kick in flavour. Don't forget to have some water near you!! Dice peppers and add to chopped fresh tomatoes and cilantro for salsa. Jalapeno may be added to a variety of dishes for a mild heat. -
Dry Pasilla Chillies 100g Chile Pasilla Seco (100g)TASTE:
Also known as "chilaca & chile Negro," have a distinctive dark red-chocolate color and has overtones of chocolate and raisin flavors. Fresh, it is known as chile Chilaca, derived from the Nahuatl "actle," meaning "gray hair" or "old". Scoville units: 3-4 (1000-2500).USES:
The dried Pasilla Negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes.RECIPES:
Prepare your own chile sauce (2 cups) INGREDIENTS: 12 dried chile pods 2c water 1 t salt 2 T oil 1 T flour 1/3 oregano DIRECTIONS: Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce). Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin). From here on in, it’s all about your own personal taste. If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe. To complete the basic red chilli sauce season & thicken the pure as follows: Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken. Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice. Your chilli sauce is now ready. -
La Costena sliced Jalapeño 194g rajas
TASTE:
The crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their flavor is slightly sweeter. Scoville units: 5 (2500-5000).USES:
Jalapeno chile peppers can be served fresh, cooked or pickled. Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn and beans, even sweet desserts such as an apple dutch baby. Pickle peppers with garlic, salt, spices and vinegar. Halve peppers, stuff with cheese and bake. Combine diced jalapeno with green tomatoes, garlic, sugar, spices and cook down into jam. Use them for nachos, tortas, sandwiches, burgers, hot dogs or to accompany meats for an extra kick in flavour. Don't forget to have some water near you!! Dice peppers and add to chopped fresh tomatoes and cilantro for salsa. Jalapeno may be added to a variety of dishes for a mild heat. -
Macha Strips Poblano Chilli 908gr -
Green Jalapeño powder 100g Jalapeño Powder 100g Jalapeno, Capsicum annuum, is widely considered to be the most recognized chile in the US. Pronounced "ha lay pain yo", this chile is native to Mexico where it is known as "cuaresmenos" (meaning Lenten chile), "chile gordo" (fat chile) and "huachinango" (a specific cultivar of jalapeno that is red in color). Its named after the town of Xalapa (sometimes spelled as Jalapa) in the Mexican state of Veracruz.TASTE:
it has a strong spicy aroma and an intense flavour of green jalapeno chilli peppers, can be used in most Mexican themed dishes, homemade salsa, meat rubs seasoning blends, marinades, or try lightly sprinkled over nachos and melted cheese.USES:
Achiote is the main ingredient to prepare Traditional Mexican dishes such as Achiote Chicken or Cochinita Pibil, the spicy pork dish, so popular in Mexico, or tomarinate meat for the world famous Tacos Al Pastor. It is also a key ingredient in the drink tascalate from Chiapas, Mexico. Other people use a hint of achiote to colour (yellow) other dishes such as tamales or sauces. RECIPES Use this powder to add a vibrant natural red-orange color to food or as a base to prepare achiote paste.RECIPES:
(These links will open in a new browser tab) https://www.pepperscale.com/jalapeno-powder-uses/ https://recipeland.com/recipe/v/cin-chili-43188
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