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Habanero Chillies

An intensely hot Mexican chilli with tropical fruit flavours. To use habaneros to flavour soups, stews, chilli-con-carne or sauces, first 'toast' them by tossing them in a hot dry frying pan or skillet until they begin to release their aroma, then rehydrate in recently boiled water for 15-20 minutes. Discard most of the water and blend the chillies and remaining liquid into a puree to be added to your dish. Alternatively rehydrate and chop finely to flavour salsa or ceviche.

Net weight 25g, in resealable bag.

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