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From Cool Chile HQ (W3)
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Made of basalt stone, this Mexican version of a pestle and mortar has a rough surface ideal for grinding up chillies. The grinding of a molcajete is preferable to the cutting action of a blender as it releases all the essential oils. A must-have for making the best salsa – and it doubles as a serving dish, too.
(Size: diameter approximately 17-18cm.)
Season your molcajete by grinding uncooked rice a little at a time until there are no more visible particles of the basalt left in the rice powder. Wash with hot water and soap.
Chile Pasilla de Oaxaca is a medium-hot smoked chilli. Native to the Oaxaca region of southern México and seldom seen outside this area, pasilla de Oaxaca chillies are preserved through smoke-drying and highly prized for their complex smoky flavour. Mahogany colour Wrinkly + high flesh to skin ratio Notes of: applesmoke wood + red berries For larger quantities please call 0208 969 5640 for further assistance.
Chile Ancho is a mild, sweet-tasting variety of a dried ripened poblano chilli. Our chewy, nugget-like flakes are made from deseeded and diced whole ancho chillies.Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas, sauces or stews. Oxblood ColourNotes of: dried fruit + bitter chocolate
Chile Guajillo is a mild to medium hot dried chilli. Our flakes are made from deseeded and diced whole guajillo chillies.Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting. Brick red colourNotes of: green tea + berries
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 500g