Salsa de Chile Habanero Verde Lol Tun 150G

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter. 

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Fresh Mango and hot habanero make this sauce addictive and dangerously tasty. The Habanero pepper has some serious history, that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

Fresh Papaya and hot habanero make this sauce addictive and dangerously tasty. The Habanero pepper has some serious history, that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

One of the favorite reds, indispensable in our culinary tradition, prepared to preserve that flavor with hints of dried fruit.

• Weight: 150G.

• Country: México 

• Producer: Lol Tun

• Packing: Glass bottle with screw cap

• Storage: Ambient, refrigerate after opening
  

• Shelf Life: 24 Months 

• Price includes 2.6% VAT (MwSt.)

The flavor of natural dehydrated chili is characteristic in Mexican dishes, you will find a medium spiciness in this delicious cooking paste. 1 tablespoon is equivalent to using a guajillo chile.

DEGREE OF SPICINESS: Medium

INGREDIENTS:

Water, guajillo chile, vegetable oil, onion, garlic, salt, sugar, citric acid, yeast extract and potassium sorbate (0.1%).

• Weight: 250G.

• Country: México 

• Producer: Lol Tun

• Packing: Glass with screw cap

• Storage: Ambient, refrigerate after opening
  

• Shelf Life: 24 Months 

• Price includes 2.6% VAT (MwSt.)

You will find the popular flavor you are looking for with this paste, you will be able to apply it in a very practical way.

DEGREE OF SPICINESS: Low

INGREDIENTS:

Pineapple, tomato, dried chilies, achiote paste, vinegar, vegetable oil, garlic, onion, salt, spices and potassium sorbate as preservative.

• Weight: 320G.

• Country: México 

• Producer: Lol Tun

• Packing: Glass with screw cap

• Storage: Ambient, refrigerate after opening
  

• Shelf Life: 24 Months 

• Price includes 2.6% VAT (MwSt.)

You will find the popular flavor you are looking for with this paste, you will be able to apply it in a very practical way.

DEGREE OF SPICINESS: Low

INGREDIENTS:

Pineapple, tomato, dried chilies, achiote paste, vinegar, vegetable oil, garlic, onion, salt, spices and potassium sorbate as preservative.

• Weight: 320G.

• Country: México 

• Producer: Lol Tun

• Packing: Glass with screw cap

• Storage: Ambient, refrigerate after opening
  

• Shelf Life: 24 Months 

• Price includes 2.6% VAT (MwSt.)