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La Costena Chipotle Peppers in Adobo Sauce
Description
Use La Costena chipotle peppers in adobo sauce to add big smoky warmth to Mexican dishes. Plump jalapeños are slowly smoked to mellow out their heat and give them smoky depth. Here, they are canned in adobo sauce – a tomato sauce with vinegar and paprika – making the chipotles a versatile ingredient. Try roughly chopping the chipotles and adding to a Mexican meat stew, use a whole chipotle to top a Mexican-inspired burger, or even add a smoky twist to a homemade tomato ketchup.
Ingredients: Chipotle peppers, water, vinegar, tomatoes, onions, iodized salt, sugar, paprika, soybean oil, spices. Contains allergens: soya.
Quick Comparison
| Settings | La Costena Chipotle Peppers in Adobo Sauce remove | Cheetos Colmillos remove | Masa Harina remove | Mexican Chilli Selection remove | Frito Lay Rancheritos Tortilla Chips remove | Guajillo Chillies 60g remove |
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| Price | 3.13€ | 3.60€ | 4.94€ | 14.94€ | 3.60€ | 3.69€ |
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| Content | Use La Costena chipotle peppers in adobo sauce to add big smoky warmth to Mexican dishes. Plump jalapeños are slowly smoked to mellow out their heat and give them smoky depth. Here, they are canned in adobo sauce – a tomato sauce with vinegar and paprika – making the chipotles a versatile ingredient. Try roughly chopping the chipotles and adding to a Mexican meat stew, use a whole chipotle to top a Mexican-inspired burger, or even add a smoky twist to a homemade tomato ketchup. Ingredients: Chipotle peppers, water, vinegar, tomatoes, onions, iodized salt, sugar, paprika, soybean oil, spices. Contains allergens: soya. | 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!
| This authentic Mexican masa harina is a gluten-free flour made from finely ground corn or corn meal. In Mexico, masa harina is widely used for making tortillas. Directly translated as ‘dough flour’, it's also used to make the dough for traditional tamales, antojitos and gorditas.
Masa harina is made from dried corn kernels, which are cooked and soaked in lime water, then ground into a fine flour.
Masa harina is increasingly popular for people with gluten-intolerances, as well as being used for traditional Mexican breads and tortillas. Like tapioca flour, gram flour, rice flour and coconut flour, masa harina can be bound with xanthan gum or guar gumto make gluten-free bread, pie crusts and sponges. Use a tortilla press to make beautiful artisan tortillas, a classic base for so many authentic Mexican dishes.
See our masa harina recipe how-to guides:
| 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. | Get in the mood to heard up some cows, it's time to crunch on Rancheritos! These crunchy tortilla strips are covered with a spicy powder that's full of flavor and has just a hint of lime with every bite!
| 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. |
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