Chilli \"Jalapeno\" ground red - 1kg

Chilli \"Jalapeno\" ground red is a very spicy chilli, quite hot. With 10,500 SKU, it is absolutely suitable for full enjoyment. Use of Ground Red Chilli Jalapeno: As a fabulous spice in salsas, chutneys, guacamole, chilli spice oil, in various meat sauces, in smoothies, with egg dishes, or with cheese. Order Chilli Jalapeno on the Internet from Eder Gewürze, you will always get new ideas for enjoyment. Jalapeno Chilli Stockpot 2 tablespoons olive oil 1 medium red onion, chopped 1 large red pepper, finely chopped 2 large carrots, chopped 2 slices of celery root, finely chopped ˝ teaspoons Eder Spices Danish smoked salt 2 tablespoons Eder Spices garlic flakes 2 tablespoons Eder Spices ground jalapeno chilli 2 teaspoons Eder Spices cumin ground 2 teaspoons Eder spices Paprika Extremadura hot 1 teaspoon Eder spices Oregano, ground 2 large tomatoes, finely chopped 2 cans black beans 1 can white beans 2 cups water 1 bay leaf 2 teaspoons fresh coriander leaves 2 teaspoons red wine vinegar For the garnish some coriander leaves, a few slices of avocado, some tortilla chips, sour cream, grated cheddar cheese. In a large, heavy, non-stick saucepan, heat the oil over medium-high heat until it is gently simmering. Add the sliced onion, peppers, carrots and celery and ½ teaspoon Danish smoked salt. Add water to the saucepan, stirring occasionally, and cook until the vegetables are tender. Add garlic flakes, jalapeno peppers, cumin, Extremadura peppers and oregano. Tomatoes with juice, black and white beans, bay leaf. Let the whole mixture simmer on a slightly reduced heat for about 30 minutes. Now take some of the ingredients with liquid and blend in a blender until you get a thick paste. Now stir this paste back into the other amount and add the vinegar to taste. Divide the finished dish into bowls. Divide the garnish among the bowls and serve. This chilli casserole will keep in your fridge for about 4 days.