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Poblanos are broad, dark green chillies. Not all poblanos have heat and those that do are mild, but they have a fantastic vegetal flavour like no other chilli. They are always used roasted and peeled.
Please note that this item may contain traces of nuts and sesame.
A staple in Mexican cooking, tomatillos look like little green tomatoes but are related to the cape gooseberry (physalis). They taste tart and fresh, like a cross between a green plum and rhubarb. Use to make salsa verde.Our tomatillos are from Mexico.Minimum 300g
Beautiful thick fleshed chillies, jalapeños have nice medium heat with a strong and fresh vegetal flavour.Our jalapeños are from Morocco.Minimum 250g
FOR MEXICAN BRUNCH DISHES- A medium spiced sauce made with tomatillos and fresh coriander.Fruity tomatillos give this green sauce a fresh, slightly tart flavour: use for making traditional Mexican brunch dishes like chilaquiles, enchiladas and huevos rancheros.
Dried whole kernels of maize with a distinctive chewy texture.In Mexico, maize – also known as hominy in the US – is often used to make pozole, a savoury, brothy stew with pork, chicken or beans. Pozole is traditionally served for celebratory meals with colourful garnishes like shredded cabbage, sliced radishes, diced onion, Mexican oregano, árbol chilli flakes, lime wedges, and tostadas.
Mexican Oregano is an aromatic and spicy cut leaf dried herb.Native to México, this distinctive herb is related to verbena and has a citrus flavour that is very different from Mediterranean oregano.