Chilli crisp inspired by a taste trail through Mexico and our amiga’s homemade go-to shelf staple. Crafted by hand with garlic, onions, peanuts, sunflower oil and — of course — Mexican chillies! A secret dash of dried fruit cuts in on the dance to add complexity. Consume with burritos, cook into eggs, blend into rice, scoop onto greens. A gateway into good eating in a 170g jar.
A staple of Texas, our sweet pickled red chilli peppers put some tingle on your tastebuds. Are they so hot they’ll blow your head off? Probably not. Will they blow your mind? Possibly. Put them on a pizza, dollop on a taco, drizzle over mac and cheese, cram them into a sandwich. Or grab a spoon and eat out of the jar. Who are we to judge?
Discs of pickled cucumbers swim in a salty brine spiked with the aromatic tang of dill. If your tastes veer towards the savoury end of the spectrum, this is the pickle pick for you. Sensational on a sandwich, brilliant with a burger and super-duper chopped into tuna, chicken or egg salad. And if you really want to shake things up, splash the brine into a cocktail or cloudy lemonade.
Let’s face facts. Not everyone loves a peanut. So we took our original nut-laden Salsa Macha chilli crisp recipe and sent it to the seedy side of the street, swapping out the peanuts for pepitas. Mexican pumpkin seeds make for a salty, savoury go-to condiment that’s an instant glow-up for eggs, vegetables, rice, tacos, avocado toast or noodles. The chillies aren’t so hot that you’ll blow your top. (But when you start digging in, it is hard to stop.)
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