Recipes

• January 31, 2023
• Salsas / Sauces

Roast Tomato Sauce

This recipe makes a great ingredient for many Mexican dishes (such as Beans in Mole) and the roasted tomatoes (leaving out the onion) make a great snack on their own, on toast, with pasta or in a salad.

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• January 31, 2023
• Chocolate
• Gluten Free
• Salsas / Sauces

Red Mole Paste

Ingredients:75g of dried Ancho Mulato or Ancho Poblano pods30g of dried Guajillo pods500g of Roast Tomato Sauce (see our recipe)1 tbsp dried oregano30g dark tahini30g dark chocolate (70% cocoa solids or higher)1 tbsp honey Preparation:Rehydrate the chillies (see the Dried Chillies section of our Chilli Facts page). Place the rehydrated/de-stemed/de-seeded chillies into a blender or food processor, add about 100ml of the unabsorbed soaking water and process to a thick, smooth sauce. Strain through a medium sieve to remove the bits of tough skin. Bring the tomato sauce to the boil in a large frying pan, add the chilli sauce and cook, stirring occasionally, for about 15 minutes. Stir in the oregano, tahini, chocolate, honey and some salt and pepper, and simmer for a further 10 minutes. This paste can then be used as a base for other recipes such as the ‘Beans in Mole’ and ‘Chicken and Mole Enchiladas’.

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• January 31, 2023
• Salsas / Sauces

Habanero Jerk Sauce

This recipe was chosen as the winning recipe from the "Favourite Recipe Competition" - thanks to the winner, Matthew Clatworthy

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• January 31, 2023
• Gluten Free
• Salsas / Sauces
• Vegan

Chilli Oil

Uses: Dried Aji Limon Chillies (Home Grown)

Chilli Oil is a great addition to table condiments, and easy to make. We recommend using dried chillies (you can use fresh as well, but chilli oil made with fresh chillies should only be kept for a couple of weeks and stored in the fridge). The heat from dried chillies will take a few weeks to build up in the oil. Experiment with different chillies for heat and flavour – maybe a mix of a few different chilli species.

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• January 31, 2023
• Baking
• Chocolate

Chilli Chocolate Sauce

Uses: Original Chilli Chocolate

80g (1pack) SDCF original chilli chocolate30ml whipping/double cream1 tblsp golden syrup1 small knob of butterpinch of saltMelt together the chilli chocolate and cream in a bowl over a pan of hot water. Add the syrup, butter and pinch of salt and stir until mixed and completely melted.Great for pouring over pancakes whilst still warm.Pour over ice cream and the sauce will turn into a lovely chewy chocolate treat.

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