African birds’ eye chillies are also known as piri piri chillies. Piri piri is the Swahili word for ‘chilli chilli’, so they’re ‘chilli chilli chillies’! With a name like that, it’s not surprising that these tiny peppers are far hotter than their size would seem to allow.
Gently simmer the birds' eye chillies in oil for 5 minutes and leave to infuse overnight to make a punchy dressing for pastas, pizzas and salads. Or grind the dried chillies with coarse sea or rock salt to make a simple, yet fiery, piri piri spice rub for roast chicken.
This 1kg bag is ideal for catering purposes. A smaller 60g pot of birds’ eye chilli is also available.
Ingredients: birds’ eye chilli.
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