Martirelo Longis Paprika 75g
$3.50
Add bold flavor to your dishes with El Avion Ground Black Pepper Medium Pot – a generous 450g of culinary perfection. Expertly ground for peak freshness, our premium black pepper elevates every recipe. Experience the superior quality and aromatic richness that El Avion brings to your table. Spice up your meals effortlessly!
| Weight | 0.9 kg |
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Enjoy the bold, smoky flavor of Martirelo Longis Paprika. These paprika long-shaped snacks are cooked in sunflower oil and seasoned with rich, roasted paprika, providing a spicy yet slightly sweet taste that’s sure to please. Perfect for those who love unique and flavorful snacks, Longis Paprika offers a delightful crunch.
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Abuelita Authentic Mexican Hot Chocolate Drink Tablets
In 1919, brothers Francisco and Raymundo González Barragán founded Fábrica de Chocolates La Azteca in Veracruz, Mexico, specializing in hot chocolate.
By 1938, the factory was the primary chocolate manufacturer in Mexico. Now, the company’s signature ABUELITA™ hot chocolate is a NESTLÉ® favorite enjoyed around the world.
Ancho Dried Chile Pepper, 50gm
Ancho Chiles (pronounced "AHN CHo"), Capsicum Annuum, are also referred to as chile ancho, ancho chili, and ancho pepper. Known as Poblano chiles when in their fresh state, this mild chile is native to the Mexican State of Puebla. In their native region when dried they are called chile ancho which translates to "wide chile". The dried Ancho chile has a more intense flavor profile than the poblano and has been a key ingredient in Puebla cuisine for thousands of years.
Ancho Chiles are the most commonly used dried chile in Mexican cuisine and are one of the famous "holy trinity" of chiles used in Mexican moles, along with the Pasilla Negro Chiles and the Guajillo Chiles. This heart shaped dried pepper is about 3" wide and 4" in length and tapers to a point. They are a deep, reddish brown to black in color and the texture is wrinkled. A top grade Ancho should be clean, pliable, untorn and aromatic with a smell that is a bit like prunes.
The staple chile in authentic Mexican cooking, Ancho peppers are a critical ingredient in red chili, tamales, many moles, enchiladas, salsa, soups and any sauce that may need some extra mild heat. You can add them directly to your recipes - sliced, diced or pureed. The whole dried pod can be ground in a blender (with or without the seeds, depending on your heat and flavor preferences).
For more flavor, lightly toast Ancho Chiles in a hot pan for about 30 seconds per side, just until they start to blister. They can easily be re-hydrated by pouring hot water or broth over them and letting them sit for 10-20 minutes. Don't let them soak much longer than that, as they may become bitter. A puree of soaked Ancho chiles will be reddish brown in color with a rich, mild, almost sweet taste and slightly bitter undertones. We like to save the liquid from rehydrating as it absorbs the great flavor from the softened chiles. Use the liquid in the recipe at hand, or save it to lend flavor depth to braises, soups and stews.
Per ounce, Ancho chile provides more pulp than most dried chiles. The heat of the chile comes from the veins inside the pod and before rehydrating some cooks prefer to remove some or most of the seeds and veins as these lend more bitterness to the finished recipe.
Scoville heat rating (SHU) of 500 to 1,500
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
La Anita Salsa Macha with Chile de Morita , 230g
Introducing La Anita's Salsa Macha, the epitome of Mexico's fiery flavor encapsulated in a single jar. Crafted with utmost care and using only the finest ingredients, La Anita offers two tantalizing variations: Salsa Macha Arbol and Salsa Macha Morita.
Salsa Macha Arbol delights the senses with the robust heat of Arbol chilies, renowned for their intense spiciness. Each jar is a fusion of rich, toasted nuts, aromatic garlic, tangy lime, and the smoky kick of Arbol chilies, creating a symphony of flavors that dance on your taste buds.
For those seeking a slightly smokier profile, Salsa Macha Morita is the perfect choice. It blends the vibrant and smoky essence of Morita chilies with a harmonious blend of spices, creating a sauce that is bold, complex, and utterly addictive.
Both variations of La Anita's Salsa Macha deliver the authentic taste of Mexico's beloved chili oil, versatile enough to enhance any dish. Drizzle it over tacos, quesadillas, grilled meats, or roasted vegetables to experience the delightful marriage of heat, smokiness, and depth of flavor that only Salsa Macha can provide.
Indulge in the tantalizing world of La Anita's Salsa Macha and elevate your culinary creations to new heights of spicy excellence.
Here are some popular ways to use chili oil:
- Drizzle over pizza or pasta: Add a spicy twist to your favorite pizza or pasta dishes by drizzling chili oil on top. It complements the flavors and adds a touch of heat.
- Spice up stir-fries: Enhance the flavors of your stir-fried vegetables, noodles, or rice by adding a spoonful or two of chili oil during cooking. It infuses the dish with a spicy and aromatic punch.
- Jazz up soups and stews: Whether it's a bowl of ramen, pho, or a hearty stew, a few drops of chili oil can elevate the flavor profile and give your soup a delightful heat.
- Marinades and dressings: Use chili oil as a key ingredient in marinades for meats or as a base for homemade salad dressings. It adds a fiery kick and depth of flavor to your recipes.
- Dipping sauce: Mix chili oil with soy sauce, vinegar, or other ingredients to create a delicious and spicy dipping sauce for dumplings, spring rolls, or sushi.
- Eggs and breakfast dishes: Add a touch of chili oil to scrambled eggs, omelets, or breakfast sandwiches for a fiery and flavorful start to your day.
- Sandwiches and burgers: Give your sandwiches, burgers, or wraps an extra layer of flavor by spreading a small amount of chili oil on the bread or incorporating it into the sauce or mayo.
