SMOKY 3 CHILLI PASTE
Three varieties of dried chilli peppers widely used in Mexican cooking – guajillo, pasilla and ancho – are blended for a more complex heat to add depth to spicy dishes.
SMOKY 3 CHILLI PASTE
Three varieties of dried chilli peppers widely used in Mexican cooking – guajillo, pasilla and ancho – are blended for a more complex heat. A few teasponns here and there will add depth to spicy dishes.
WHAT DOES IT TASTE LIKE?
There’s sweetness from the guajillos, richness from the pasillas and fruitiness from the anchos. As all three varieties are dried, each adds a smoky warmth to the blend.
TIPS, TRICKS & HACKS
- Add a couple of teaspoons to pep up tomato sauce for pasta or patatas bravas.
- Use 2 tbsp to marinate a joint of pork shoulder before cooking low and slow for pulled pork.
- Add a tablespoon to bring a smoky dimension to your chilli con carne.
- Simmer in warming stews and tagines.
- Use it in a stir fry with soy sauce and Shaoxing rice wine – serve with noodles.
- Stir into tomato chutney for a spicy accompaniment to cheese and crackers.
- Mix in a dish with a squeeze of tomato ketchup for a spicy dipping sauce for chicken wings.
EASY MEAL IDEA
Simple smoky shakshuka
The spicy warmth of Smoky 3 Chilli Paste works brilliantly in this North African dish, which makes a great weekend brunch. For a meaty version, add sliced chorizo to the pan with the veg.
- Add a little oil to a pan and gently fry slices of 1 onion and 2 peppers. When softened add 1 tsp Smoky 3 Chilli Paste and fry for 1 minute.
- Add 1 x 400g can chopped tomatoes to the pan and cook until warmed through. Simmer for 10 minutes.
- For 2 people, make 2 spaces in the pan and crack an egg into each. Cover with a lid and simmer until the eggs are cooked.
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