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Green Mexican Salsa
Green Mexican salsa is a spicy jalapeño and tomatillo blend. This uncooked, pureed salsa is a traditional Mexican condiment dating back hundreds of years. Use green Mexican salsa for huevos rancheros and tacos, or as a ketchup-alternative with burgers and steaks.
Ingredients: Tomatillo, jalapeno pepper, onion, iodized salt, coriander, spices, monosodium glutamate.
|Settings||Green Mexican Salsa remove||Guajillo Chillies 1kg remove||La Costeña Sliced Green Jalapeno Peppers - Short Dated remove||Chilli Selection For Mole Poblano remove||De La Rosa PulparinDots Extra Picante Flavor remove||Kidsmania Monkey Swing remove|
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|Content||Green Mexican salsa is a spicy jalapeño and tomatillo blend. This uncooked, pureed salsa is a traditional Mexican condiment dating back hundreds of years. Use green Mexican salsa for huevos rancheros and tacos, or as a ketchup-alternative with burgers and steaks. Ingredients: Tomatillo, jalapeno pepper, onion, iodized salt, coriander, spices, monosodium glutamate.||This sun-dried Mirasol chilli, known as a guajillo, is used in Latin American and Spanish cuisine to bring a smoky sweetness to dishes. The dried guajillo chillies are often soaked and pureed into a paste, and can also be lightly toasted over a flame, or dry-fried to intensify their flavour. Dried guajillo chillies have a sweet, tannic flavour with green tea and berry notes. They are moderately hot (2,500-5,000 on the Scoville Scale of chilli heat), but their tongue-tingling spice has earned guajillo chillies the nickname ‘travieso chilli’ – or mischievous chilli. Delicious in adobo sauce, moles, soups or salsas. A 60g pack contains approx 5-8 chillies. May contain nuts and sesame.||These La Costeña slices of green jalapeño chilli peppers in a spicy vinegar sauce are a quick and easy way of introducing some Mexican heat to a dish. The La Costeña sliced green jalapeño peppers have been pickled in a delicious, sesame oil and garlic mixture which adds extra complexity to the jalapeño chillies. The spicy sweet taste is a distinctive, South American flavour which enhances a wide variety of Mexican and Tex Mex dishes. Try adding to dips, salsas and bean salads as well as sneaking a few jalapeños inside a burger or on top of a pizza. Ingredients: jalapeño peppers, water, carrots, vinegar, onions, soybean oil, iodized salt, garlic, spices. Contains allergens: soya||The traditional Mole poblano from Puebla, Central Mexico is famed for the depth of flavour and sheer number of ingredients – and key are the three base Mexican chilliles: mulato, ancho and pasilla. We have packaged together a starter kit to help you get going, including 2 packs of mulato chillies, 1 pack of pasilla and one of ancho - saving £1.25 when you buy the chillies together. A recipe card for mole poblano is also included. This quantity of chillies will make approximately 2.5 litres of rich and spicy mole sauce, or enough to serve 12 to 18 people. It is best to make the full quantity of mole sauce at once, and then freeze any that you don't need for up to a month. To make the sauce you will also need a number of other ingredients - though many of these you may have in your store cupboard, or able to source from a local corner shop. See the full recipe for mole poblano here.|
Coated tamarind PulparinDots from De La Rosa filled with extra spicy salted tamarind pulp that will surely have your taste buds screaming for more!
All the fun of a monkey toy with the bonus of candy! The combo of chewing sweet candy and playing with the swinging monkey is the ultimate stress reliever! Fun fact: A group of monkeys is called a troop!
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