No products in the cart.
Chipotle Chilli Flakes 50g
Description
Chipotle flakes add instant smoky depth to sauces and stews with mild chilli heat. Red jalapeno chillies are smoke-dried and crushed into flakes, which are popularly added to salsas and marinades in Mexico and Southwestern America.
Mix chipotle flakes with salt, pepper and other herbs and spices to make a dry rub for beef or pork, add to chilli con carne or even use to season homemade beef burgers.
Quick Comparison
| Settings | Chipotle Chilli Flakes 50g remove | Cheetos Colmillos remove | Pasilla Chillies 1kg remove | Mexican Chilli Selection remove | Cascabel Chilli 1kg - Short Dated remove | De La Rosa PulparinDots Mango Flavor remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 3.69€ | 3.60€ | 24.88€ | 14.94€ | 15.63€ | 1.25€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | Chipotle flakes add instant smoky depth to sauces and stews with mild chilli heat. Red jalapeno chillies are smoke-dried and crushed into flakes, which are popularly added to salsas and marinades in Mexico and Southwestern America. Mix chipotle flakes with salt, pepper and other herbs and spices to make a dry rub for beef or pork, add to chilli con carne or even use to season homemade beef burgers. | These Cheetos are so good they're scary! Shaped like fangs, and covered with super spicy cheese powder, your new favorite kind of Cheetos is about to become Colmillos!
| Pasilla chillies are a dark green, dried chilaca pepper used in Latin American and Spanish cuisine. Literally translating as ‘little raisin’, mild pasilla has grape-like, liquorice flavours and a medium-low hotness, ranking just 1,000-2,000 on the Scoville Scale of chilli heat. Soak in warm water to rehydrate the pasilla chillies, and use slivers in salads or garnishes for meat dishes. Traditionally, pasillas are used in Mexican mole and enchilada sauces or meat marinades. May contain nuts and sesame. | Discover the difference between the smoky-sweetness of a guajillo, and the fiery heat of piquin with this Mexican chilli kit. The varieties included register at both ends of the Scoville Scale of chill heat, with some delivering an almighty kick, and other bringing gentle warmth to dishes. The habanero chilli, for example, can be ground and used sparingly in hot enchilada sauces (or whole for a little chilli russian roulette!), while the milder cascabel is best when infusing its complex, smoky flavours in meat stews. With such chilli diversity in Mexico, it is no surprise that more are eaten per capita than anywhere else in the world. | Cascabel chillies are a deep red-brown, cherry-shaped Mexican variety, renowned for their nutty, smoky flavours and gentle spiciness. ‘Cascabel’ is the Spanish for ‘little bell’, and refers to the shape as well as the rattling of seeds inside a dried pod. The rich flavour of cascabel chillies makes them a great addition to tamales, salsas and stews. Dry fry the chillies to intensify their aromas. Then soak them in warm water to soften, and blend the cascabels into a paste or cut them into thin slivers. These slivers are particularly good stirred through plain rice. This 1kg pack is ideal for catering purposes. A smaller 40g pouch of cascabel chilli is also available. Ingredients: cascabel chilli. | Coated tamarind PulparinDots from De La Rosa filled with mango salted tamarind pulp that will surely have your taste buds screaming for more!
|
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.