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Red Jalapeno Chilli Flakes 1kg
Description
Red jalapeños are sweeter and earthier than their green counterparts. They’ve been left on the plant to ripen instead of being picked while green, and this gives them a slightly increased heat level.
Red jalapeño flakes are a versatile seasoning – sprinkle over dishes just before serving, mix into salad dressings, infuse in oil or add to sauces and salsas.
This 1kg bag is ideal for catering purposes. A smaller 60g pot of red jalapeño chilli flakes is also available.
Ingredients: red jalapeño chilli.
Quick Comparison
| Settings | Red Jalapeno Chilli Flakes 1kg remove | Cascabel Chilli 1kg - Short Dated remove | Chilli De Arbol 1kg - Short Dated remove | Sabritas Adobadas remove | Boston Baked Beans remove | Mexican Chilli Selection remove |
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| Price | 18.75€ | 15.63€ | 15.63€ | 3.60€ | 2.50€ | 14.94€ |
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| Content | Red jalapeños are sweeter and earthier than their green counterparts. They’ve been left on the plant to ripen instead of being picked while green, and this gives them a slightly increased heat level. Red jalapeño flakes are a versatile seasoning – sprinkle over dishes just before serving, mix into salad dressings, infuse in oil or add to sauces and salsas. This 1kg bag is ideal for catering purposes. A smaller 60g pot of red jalapeño chilli flakes is also available. Ingredients: red jalapeño chilli. | 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. | Chilli de arbol is a fiery hot chilli, often used in Mexican soups and sauces. Although its name implies that the chillies grow on trees, the long, elegant chilli de arbol actually hang from the branches of a wiry shrub, which grows a few feet off the ground. The arbol chillies turn a brilliant red colour when ripe, and are then sun-dried to intensify the spicy hot flavours. Chilli de arbol is primarily used for its hotness. While other milder Mexican chillies like ancho and mulato are known for their fruity-smoky flavours, arbols are best known for their firey heat – most commonly used in a condiment, or for giving dishes an exciting kick. So don’t remove the seeds of chilli de arbol...but embrace the hotness. Fry the chilli a little oil, or dry-fry on a skillit to release the flavours, before blending into a sauce, or chopping finely into a salsa. Best before 1st March 2018 | Mexico knows how to make every flavor next level tasty! These chips from Sabritas take the idea of ketchup chips and amp them up to 11, mixing in peppers that make these chips almost like eating salsa cooked into a chip!
| You don't have to go to Boston for these baked beans! These candy covered peanuts are perfect to crunch on all day long!
| 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. |
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