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Sabritas Ruffles Queso Chips
Description
American Ruffles are SO last month. Spice up your day with these Mexican Ruffles in queso flavor! Cheese, lime, and just a bit of spice come together to make a taste that doesn’t need any salsa or dip to enhance it!
Quick Comparison
| Settings | Sabritas Ruffles Queso Chips remove | Cheetos Colmillos remove | Chilli De Arbol 1kg - Short Dated remove | Sabritas Adobadas remove | Chilli Selection For Mole Poblano remove | De La Rosa PulparinDots Watermelon Flavor remove |
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| Price | 3.60€ | 3.60€ | 15.63€ | 3.60€ | 12.44€ | 1.25€ |
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| Content | American Ruffles are SO last month. Spice up your day with these Mexican Ruffles in queso flavor! Cheese, lime, and just a bit of spice come together to make a taste that doesn't need any salsa or dip to enhance it!
| 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!
| 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!
| 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 watermelon salted tamarind pulp that will surely have your taste buds screaming for more!
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