Cool Chile Co at mmm…

We love our Mexican flavours at mmm… and so do our customers, especially our weekly deliveries (including fresh corn tortillas) from the wonderful Cool Chile Co.

cool-chile-logoThey began small, importing a handful of chilli varieties and selling them from their market stall, first in Portobello and then in Borough Market, London.

Whilst travelling in México, they researched (ate), tested (ate), tasted (ate) and when they got home began to produce their own salsas, sauces and pastes, faithfully using traditional Mexican recipes and their delicious imported chillies.

What we sell at mmm…

Cool Chile Co Chile AnchoChile Ancho – whole (80g) – heat scale 3/10

Ancho means ‘broad’, due to the large shoulders of this chilli.

It’s tobacco and dried fruit flavour combines well with tangy guajillos.

Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Whole Anchos can be stuffed whole, cut into strips ‘rajas’ or puréed for sauces.

Cool Chile Co diced AnchoChile Ancho – diced (40g) – heat scale 3/10

Simply sprinkle diced anchos into the pot during cooking or toast briefly in a dry pan to release the flavours.

Soak in hot water for 10 mins and purée with some of the soaking liquid.

Or add to soups, sauces, stews and salsas. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Ancho powderChile Ancho – powder (60g) – heat scale 3/10

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Fry a little onion and garlic in oil and add 1/2 – 1 tsp of powder.

Then use the mixture as a base for rice or bean dishes, soups or stews. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Chipotle (Meco)Chile Chipotle – whole Meco (40g) – heat scale 5/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a medium hot, dried chilli with a soft smoky flavour.

Chipotles add great depth of flavour to soups, stews and sauces.

They can be used whole for a subtle flavour or diced for a stronger flavour.

Cool Chile Co Chipotle (Morita)Chile Chipotle – whole Morita (40g) – heat scale 7/10

A hot, dried chilli with a strong tobacco flavour.

Chipotles are smoke-dried jalapeños, with thick flesh and add great depth of flavour to soups, stews and sauces.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée.

This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced chipotleChile Chipotle – diced (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Use chipotles in soups, stews, salsas and sauces.

Cool chile Co chipotle powderChile Chipotle – powdered (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Use chipotles in soups, stews, salsas and sauces.

Cool Chile Co Chile De ArbolChile De Árbol – whole (60g) – heat scale 8/10

De àrbol means tree-like as this chilli plant grows sturdy and has a woody stem.

De àrbol chillies are related to cayenne varieties.

Àrbols, can be crushed and put on top of pizza, into stews and soups.

They make intense hot sauces, including harrisa.

Cool Chile Co diced ArbolChile De Árbol – diced (25g) – heat scale 8/10

A hot, dried, diced chilli with a distinctive grassy flavour.

Árbol has a searing, clean heat, use in seafood broths or home-made hot sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours. 

Use Àrbol to add heat in a myriad of dishes, also good sprinkled on top of pizzas.

Cool Chile Co Guajillo chilliesChile Guajillo – whole (60g) – heat scale 3/10

Guajillo means little gourd, due to it’s shape. 

A mild, dried chilli with a tangy tea and pine flavour Guajillos make tasty, brick red sauces and stews.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released.

Soak in just boiled water for 15 mins, drain and purée. This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced GuajilloChile Guajillo – diced (40g) – heat scale 3/10

A mild, dried, diced chilli with a tangy tea and pine flavour. Guajillos make tasty, brick red sauces and stews.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Then soak in hot water for 10 mins and purée with some of the soaking liquid.

Add the purée to add to soups, stews, salsas and sauces.

Cool Chile Co powdered GuajilloChile Guajillo – powdered (60g) – heat scale 3/10

A mild chilli powder with a tangy tea and pine flavour. Guajillo makes tasty, brick red sauces and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Chile guajillo is useful in stews and mixes well with the fruitier chile ancho, try in enchilada sauces.

Cool Chile Co Habanero chilliesChile Habanero – whole (20g) – heat scale 10/10

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

An extremely hot, dried chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces.

Cool Chile Co diced HabaneroChile Habanero – diced (40g) – heat scale 10/10

An extremely hot, dried diced chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces, the flavour matches the heat which does not linger, leaving you wanting more.

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

Cool Chile Co diced JalapenoChile Jalapeño – diced – (40g) – heat scale 7/10

Hot, green dried, diced jalapeño pieces with a sweet herbaceous flavour.

Jalapeños are thick fleshed and hot. Fresh they are red or green with cork like markings on the skin. 

Smoke dried they are called chipotles.

Can be used in salsas, breads and dressings. Or add to soups, stews, salsas and sauces.

Cool Chile Co Mulato chilliesChile Mulato – whole (60g) – heat scale 3/10

Mulatos are related to ancho chillies, but ripen to a brown colour rather than red.

A mild chilli with a deep herbaceous flavour that can be stuffed whole, cut into strips ‘rajas’ or puréed for sauses.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Cool Chile Co diced MulatoChile Mulato – diced – (40g) – heat scale 3/10

Mulatos are related to ancho chillies but ripen to a brown colour rather than red.

A mild, dried, diced chilli with a deep herbaceous flavour.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Cool Chile Co New Mexico Red chilliesChile New México Red – whole (60g) – heat scale 3/10

New México Red chiles are revered in Northern México and used in dishes such as guisado de res soronense.

A mild, dried chilli with an earthy but zingy flavour.

New México red are used to make brick red sauces for enchiladas and stews.

Purée for sauces, it is so light you will not need to add tomato.

Cool Chile Co Pasilla chilliesChile Pasilla – whole (60g) – heat scale 4/10

Pasilla means little raisin, so called because of it’s flavour.

A medium hot, dried chilli with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauce.

Or pasillas can be stuffed whole, cut into rings and fried for soups garnishes, like tortilla soup or puréed for sauses like salsa borracha ‘drunken salsa”.

Cool Chile Co diced PasillaChile Pasilla – diced (40g) – heat scale 4/10

A medium hot, dried, diced chilli with a rich, herbaceous and dried fruit flavour. Pasilla is perfect in Mole Poblano sauce.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Add to soups, stews, salsas and sauces.

Cool Chile Co powdered PasillaChile Pasilla – powdered (60g) – heat scale 4/10

A medium hot, chilli powder with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauces, soups, salsas and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Pasilla means ‘little raisin’ due to its flavour. It also mixes well with chocolate, can be used in chocolate cake or muffin recipes.

Cool Chile Co Piquin chilliesChile Piquín – whole (30g) – heat scale 9/10

Piquín means ‘little flea’ due to it’s shape, it also grows wild and called chile tepín.

A very hot, dried chilli with corn and nut flavours.

Piquín can be used in hot sauces, stews and broths.

Perfect cracked in to a cup of hot seafood broth.

Cascabel chilliesChile Cascabel – whole (60g) – heat scale 4/10

Cascabel means ‘little rattle” due to the noise it makes when you shake it.

A medium hot, dried chilli with a rounded nutty flavour. Cascabel mixes well with tomatillos and makes beautiful deep red sauces and stews.

Purée with tomatillos for a salsa or mix the purée with orange juice and clove for a marinade for meat.

Cool Chile Co Chipotle KetchupChipotle ketchup (270g) – heat scale 6/10

A spicy ketchup made with smoked dried chipotle chillies, which give this tangy but sweet ketchup a smoky depth of flavour.

Perfect for burgers, chips or grilled sandwiches.

Mix with mayonnaise and lime for seafood cocktails or brush on meat near end of cooking, for a smoky, sticky glaze.

Cool Chile Co Habanero Hot SauceHabanero Hot Sauce (150g) – heat scale 10/10

An extremely hot sauce made from habanero chillies.

The ‘King of chillies’ give this hot sauce a big, fruity, floral flavour with a searing heat.

Great on avocados, fish, grilled meats, baked potatoes and in soups and stews.

Use sparingly due to chilli heat.

Cool Chile Co Chipotle SalsaChipotle salsa (270g) – heat scale 5/10

A spicy tomato salsa with coriander and smoked chipotle chillies.

Those chipotle chillies give this spicy salsa a fresh, but rich smoky flavour.

Use for a dip for chips.

Or heat gently for a quick ranchero sauce for fried eggs and tortillas.

Tomatill salsa Tomatillo Salsa (270g)  – heat scale 3/10

A spicy salsa made with tomatillos, coriander and hot green chilli.

Tangy tomatillos (small, green, sour fruits) give this salsa a distinctive zingy flavour.

Use as a dip or blend with avocado for a richer dip.

For enchiladas or chilaquiles, heat the sauce thinning as necessary with water or stock.

Chipotle in adoboChipotle in adobo (185g) – heat scale 7/10

Smoked, diced chipotle chillies in a tomato and vinegar sauce.

Mix with mayonnaise, ketchup or fresh salsa.

For soups, stews and sauces stir in 1 tsp at a time to taste.

For marinades brush on meat, fish or corn on the cob before grilling.

Achiote pasteAchiote paste (100g)

Annatto seeds, know as ‘achiote’ in México, have a mild, earthy flavour and bright red colour, making them a perfect ingredient in a marinade base.

Dissolve in a little of the paste in vinegar or a mix of fresh lime and orange juice and add salt to taste.

Use to marinate fish or meat before roasting, steaming or barbecuing or use to colour and flavour rice dishes.

Mole Poblano pasteMole Poblano paste (100g) – heat scale 3/10

A savoury paste made with dried chillies, dried fruit and cocoa. Dilute to make a Mole Poblano sauce.

Mole Poblano is traditionally served on poached chicken or turkey with white rice on the side.

But it is equally delicious served with a little refry and rice in a taco or with fried eggs and tortillas.

EpazoteEpazote (25g)

A dried, cut leaf, pungent herb.

Mexican epazote has a citrus or medicinal flavour, which works well with black bean dishes and seafood stews.

Use sparingly whilst cooking, due to strong flavour

Try a little espazote sprinkled in a quesadilla.

Mexican oreganoMexican Oregano (25g)

A dried, cut leaf, spicy herb. Mexican oregano has a strong, spicy and aromatic flavour. It can be added to soups, stews and salsas.

Rub between fingers over dishes whilst cooking or to serve. The friction helps release fragrant oils.

Use sparingly due to strong flavour.

Use in dishes such as pozole, pink pickled onions and salsas.

Black bean kitBlack Bean kit (250g)

Dried black turtle beans, spices, epazote and recipe to make Mexican style black beans and refry.

Mexican black beans, known as ‘frijoles de olla’ are common to central and south México.

Cook these beans with onion to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Cowboy Bean kitCowboy Bean kit (250g)

Dried pinto beans, spices, bay leaves and recipe to make Mexican style pinto beans and refry.

Mexican cowboy beans, known as ‘frijoles de charros’ are typical to northern México, cook these beans with onion, green chilli and tomato to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Chile Con Carne kitCool Chile Con Carne kit (220g)

This kit makes a chilli con carne which is most similar to a northern Mexico dish called ‘carne con chile’ (which translates as ‘meat with chilli’).

This kit allows you to cook with or without the beans and serves two people as a main or four as side dishes.

Includes black beans, chile guajillo, Cool Chile Con Carne Spice Mix, chile ancho, chile chipotle morita, epazote, chile de árbol and recipe sheet.

Hibiscus flowersHibiscus Flowers (50g)

Dried flowers for infusing drinks and sauces.

Hibiscus, known as ‘flor de Jamaica’ in México, has a tart, cranberry-like flavour.

It is used to make a delicious, ruby coloured drink called Agua Fresca de Flor de Jamaica.

Can be used to make mulled hibiscus tea, syrups for puddings or in cocktails, such as margaritas.

Masa harina for tortillasMasa Harina for tortillas and tamales (500g and 1kg)

Finely ground maize flour for making soft corn tortillas.

This special grind is not only used to make tortillas but also sopes, gorditas and other antojitos/snacks.

The tamale special grind will help to make light and fluffy tamales (Mexican steamed corn dumplings).

Blue corn tortillasFresh corn and blue corn tortillas – 15 cm – (300g packs of 13)

15cm disks of corn, made using Mexican Masa Harina – use warm to wrap food.

These tortillas when warmed make great soft tacos, quesadillas and enchiladas or use as an accompaniment to meals.

When stale they fry beautifully to make totopos.

We get deliveries of the corn and blue corn (pictured) tortillas every Friday at mmm… You will find them in our fridge.

Want to know more?

Thanks to Cool Chile Co for the information and images on this page.

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