El Yucateco Green Habanero Hot Sauce, 120ml
$3.80
The Green Habanero Hot Sauce is made with another of our classic recipes. The freshest green habanero peppers, garlic and fine spices blend into a fresh, flavorful sauce.
You can spice up any kind of meat or salad, or give your guacamole a zesty touch by adding our one of a kind sauce.
9,000 Scoville Units
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Aluminium Lime Squeezer
Introducing the Aluminum Lime Squeezer from Mexico – a durable and efficient tool for effortlessly extracting fresh lime juice. Made from high-quality aluminum sourced from Mexico, this sleek and ergonomic squeezer is designed for optimal juice extraction.
Simply place a halved lime into the concave bowl, apply gentle pressure, and watch the juice flow through the precision-drilled holes, leaving behind seeds and pulp. With its easy-to-clean surface, this squeezer ensures hassle-free maintenance. Enhance the flavors of your recipes, cocktails, and beverages with the authentic taste of Mexico.
Arbol Dried Chile Pepper, 50gm
The Chile de Arbol (Spanish for tree chili) is a small, but very potent Mexican chili pepper which is also known as bird's beak chile. The chile de Arbol is very hot, and is related to cayenne pepper. Small and plenty hot, Chile de Arbol can also be used to decorate wreaths in its dried form.
Arbol chiles are found in numerous Chinese, Mexican, Southeast Asian and Southwestern dishes. Their intense heat lends them to applications where they are an accent rather than a main ingredient. The flavor of De Arbol chiles is considered superior to other chile peppers by many competition chili cooks and is considered a staple in many southwestern US kitchens. We like to use it in place of cayenne as the heat levels are similar but the De Arbol chile is much more flavorful than the cayenne which is light on flavor.
We like to dry toast Arbol Chiles on a hot skillet and then toss in the blender with tomatillos, onion, roasted garlic, lime, a little salt and a little water for a flavorful quick green table salsa. They can be used to make a pepper mash for a hot sauce base by fermenting three parts vinegar to one part dried chile for several weeks. Add the crushed or whole chiles to pickle brines and Escabeches (fish marinated and cooked in an acidic mixture -- usually vinegar) for a concentrated spicy heat.
We like to use Arbol chiles in marinades, soups and of course in salsas and hot sauces.
Arbol Chile's long thin size, heat and flavor makes it an ideal chile in infusions. We've had customers use them to infuse honey, olive oil, tea, vinegar and even vodka. They can also be used to add a spicy kick as a garnish and can be added to homemade lemonade and margaritas.
Scoville heat rating (SHU) of 15,000 - 30,000
