Tomatillos are widely used in Latinamerica. They give this sauce their special taste, together with garlic they make it a great sauce that can be used by
many people as it is a milder sauce but with an very intensive chili aroma.
Try it for salad, torilla, enchilada or fish
frest Jalapeno Chili, vinegar Tomatillos, fresh garlic, limejuice, scallots, olive oil, sea salt, koriander, tequila, brown sugar, onions and spices
148ml
bottle
7,95EUR [incl. 7% Tax excl. Shipping] Base Price: 5,37EUR / 100 ml
Red Amazon Chile Whole (.75 OZ. / 21 g): These whole Red Amazon Chilies are dried in their whole form and perfectly preserved, ready for your kitchen. The Red Amazon is also known as the tabasco chile. It may be the most well knonwn chile in the US. The Red Amazon adds a wonderful kick to all types of food. Grind the fiery little chile into a powder and use it in place of typcial ground cayenne pepper. To reconstitute: place the Red Amazon Peppers in hot water or stock for 20 minutes, then remove softened chile and cut away stems and seeds. 21 g per bag - very hot approx. 75.000 Scoville units
The name pequin is thought to have come from the spanish word pequeno which means small. Do not let the size of this chile fool you. It is very hot.
The pequin is usually crushed and added to soups and sauces. To reconstitute place pequin chiles in hot water or stock for twenty minutes. Remove softened chiles and cut away seeds and stem. 14 g ag
Chile Pasilla means in spanish little raisin due to its deep black color and raisin like aroma. This pepper is mild in taste with a light smoky flavor. It is commonly used in salsa and sauce. To reconstitute place pasillas in hot water or stock for 20 minutes. Remove softened chiles and cut away stems and seeds. Ca. 2500 Scoville Units, 56 g bag
New Mexican chile with approx 1000 Scoville Units. This new Mexican chili
is often used to make chile wreaths and ristras. It has been cultivated in New Mexico for over 300 years. The New Mexican chile is the most commonly used chile in the Southwest of the United States. To reconstitue: place New Mexicans in hot water and stock for 20 minutes, remove softened chiles and cut away stems and seeds. 56 g
Guajillo Chili Gourmet with a sweet natural taste. It is great in all kinds of pestos, salsas and sauces. Next to the ancho, the guajilli ist the most used dried chili in Mexico. To reconstitute: place guajillos in hot water or stock for 20 minutes. Remove softened chilies, cut away stems and seeds. Here a
receipe for a wonderful guajillo & Basil Pesto:
4 guajillo chilies reconstitued and pureed with 1 cup water, 2 bunches of
basil chopped fine, 1/2 tsp cunin, 1/2 tsp salt, 2 tsp lime juice, 1/2 cup extra virgin olive oil, 1/2 cup almond or pignola nuts toasted and chopped, 1/2 tsp black pepper.
56 g per back
Chile de Arbol is hot and tasty. In spanish the name arbol means treelike in reference to the way the arbol plant looks. The de arbol pepper is great with any soup, sauce or salsa. It is als a popular subtstitue for ground cayenne because of its slightly different flavor. To reconstitute - place chile de arbols in hot water or stock for 20 minutes, remove then stems and seeds. Approx. 25.000 Scoville units - 21 g bag
Chile Cascabel Gourmet Peppers the seeds of a cascabel rattle around like Jingle Bells. Shake it and listen. The Cascabel has a unique nuttly flavor, agreat accompaniement to sauces. The Cascabel is used with many different dishes. To reconstitute - place the cascabel chilies in hot water or stock for 20 minutes. Remove softened chiles and cut away seeds and stem.
Spciy Shirmp and Cascabel Scallion Tomato Sauce
2 Cascabel chilies, 1 tbl oil, 6 gloves garlic chipped, 2 scallions, 8 plum tomatoes, 1 tsp oregano, 1 dozen jumbo shrimp, peeled, salt to taste.
Place the cascabel chiles for 20 minutes in hot water or until soft. Remove seeds and stem and slice into slithers. Blanch tomatoes in boiling water and peel. Cut into quarters, remove seeds. Heat oil, garlic and chile slithers on very low heat for 20 minutes. Add shrimp and chopped scallions five minutes before dish is finished. Salt to taste and serve over penne. Serves two.
Ancho Gourmet Chilis in its fresh form, the ancho is called a poblano pepper. Poblanos originated near the city of Pueblo. It is one of the most popular chiles in Mexico and in the US. Poblanos are mild and raisin like in taste. They are most commonly used in mole sauces, mole meaning mixture in spanis. To reconstitue place anchos in hot water or stock for 20 minutes. then cut away stems and seeds. Approx. 1000 Scoville units 56 g bag
An aromatic choice of different chillis from the asian plantations. With 100.000 Scoville the Birdeye Chili belongs to the hotest chillis of the world. The dried chillis could either be crushed, grounded or cooked as whole pieces. 250g bag€17.95 100g € 7.18 Also available in 50 g bags.
17,95EUR [incl. 7% Tax excl. Shipping] Base Price: 7,18EUR / 100 g
Birdeye Chili dried 50g
An aromatic choice of different chillis from the asian plantations. With 100.000 Scoville the Birdeye Chili belongs to the hotest chillis of the world. The dried chillis could either be crushed, grounded or cooked as whole pieces. Packed in 50 g bags € 3,95. 100 g 7,90€. Also in 250 g bags available
3,95EUR [incl. 7% Tax excl. Shipping] Base Price: 7,90EUR / 100 g
Bih Jolokia (Bhut jolokia) (10g dried fruit
The peppers with the many names: Bhut Jolokia, Bhi Jolokia, Borbih Jolokia, Naga Jolokia, Nagahari, Naga Morich, Raja Mirchi and many more. The offered
dried peppers have measured 855.000 Scoville Units!! With other words -
they are extremly hotter than the Habanero Red Savina which is measured with 550.000 Scoville units. Our dried fruits are directly imported from Naga Country India. Packed in 10 g bags.!
3,95EUR [incl. 7% Tax excl. Shipping] Base Price: 39,50EUR / 100 g
Bih Jolokia (Bhut jolokia) 50g dried chili (approx. 50 pcs)
Bih Jolokia - 50 g of dried chili.The chilies with the many names: Bhut Jolokia, Borbih Jolokia, Naga Jolokia, Nagahari, Naga Morich, Raja Mirchi and many more. The offered dried peppers have measured 855.000 Scoville Units!! With other words - they are extremly hotter than the Habanero Red Savina which is measured with 550.000 Scoville units. Our dried fruits are directly imported from Naga Country India. Packed in 50 g bags.!
14,95EUR [incl. 7% Tax excl. Shipping] Base Price: 29,90EUR / 100 g
Now you create your own Sate sauce. Just add 300 ml of boilging water -
and you have a great Peanut sauce for your sate, fondue, raquelette or your bbq. Just try it out - and let it cook for like 10 minutes along while you
prepare the pork or poultry. Add it as is over your vegetables, Bami Goring, Nasi Goring or just on your buttered bread - really a big variety opens up
for you.
Peanuts, Sugar, Salt, Ketjap, Vegetable Oil, Peppers, Herbs and Spices.
"Habanero and Jack is HOTT! In their quest for the perfect hot sauce with a distinctive flavor to fire up their vittles, the old folks of Lynchburg realized a blend of hot peppers and local Tennessee Whiskey was the answer." Habanero and Jalapeno Peppers, Vinegar, Salt, Spices and Jack Daniel's Black Label Whiskey. 6oz Bottle.
6,50EUR [incl. 7% Tax excl. Shipping] Base Price: 3,65EUR / 100 ml
