{"title":"Seed Collections","description":null,"products":[{"product_id":"mexican-mole-chilli-seed-collection","title":"Mexican Mole Chilli Seed Collection","description":"\u003ch2\u003eMexican Mole Chilli Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003eGrow the traditional dried chillies used to make mole, one of Mexico’s most celebrated sauces. Mole combines layers of mild fruitiness, earthy depth, gentle heat, spices, nuts or seeds and, in some versions, a small amount of chocolate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/brown-poblano-chilli-seeds-10-seeds\"\u003e‘Brown Poblano’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/guajillo-chilli-seeds-10-seeds\"\u003e‘Guajillo’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/pasilla-chilaca-bajio-chilli-seeds-10-seeds\"\u003e‘Pasilla Bajio’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/chile-de-arbol-chilli-seeds-10-seeds\"\u003e‘Chile de Árbol’\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eThe word mole comes from the Nahuatl word \u003cem\u003emōlli\u003c\/em\u003e, meaning sauce or mixture. Its exact origins are uncertain, but modern mole developed from Indigenous Mexican sauces combined with ingredients and cooking traditions introduced during the colonial period.\u003c\/p\u003e\n\n\u003cp\u003eMole poblano is closely associated with Puebla and is traditionally served for celebrations and special occasions. Recipes vary between families and regions, with some containing more than 20 ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eBasic mole sauce\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e2 dried ‘Brown Poblano’ chillies\u003c\/li\u003e\n  \u003cli\u003e2 dried ‘Guajillo’ chillies\u003c\/li\u003e\n  \u003cli\u003e1 dried ‘Pasilla Bajio’ chilli\u003c\/li\u003e\n  \u003cli\u003e½–1 dried ‘Chile de Árbol’ chilli\u003c\/li\u003e\n  \u003cli\u003e1 onion, chopped\u003c\/li\u003e\n  \u003cli\u003e2 garlic cloves\u003c\/li\u003e\n  \u003cli\u003e1 tomato, chopped\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons toasted sesame seeds\u003c\/li\u003e\n  \u003cli\u003e¼ teaspoon cinnamon\u003c\/li\u003e\n  \u003cli\u003e½ teaspoon cumin\u003c\/li\u003e\n  \u003cli\u003e1 small piece of toasted bread or tortilla\u003c\/li\u003e\n  \u003cli\u003e500 ml chicken or vegetable stock\u003c\/li\u003e\n  \u003cli\u003e20–30 g dark chocolate\u003c\/li\u003e\n  \u003cli\u003eSalt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eRemove the stems and seeds from the dried chillies. Lightly toast them in a dry pan, taking care not to burn them, then cover with hot water and soak for 20 minutes.\u003c\/p\u003e\n\n\u003cp\u003eFry the onion, garlic and tomato until soft. Add the drained chillies, sesame seeds, cinnamon, cumin, toasted bread or tortilla and stock.\u003c\/p\u003e\n\n\u003cp\u003eBlend until smooth, then simmer gently for 20–30 minutes. Stir in the chocolate and season with salt. Add more stock as needed until the sauce reaches a thick pouring consistency.\u003c\/p\u003e\n\n\u003cp\u003eServe with chicken, roasted vegetables, enchiladas or rice.\u003c\/p\u003e\n\n\u003cp\u003e\u003csmall\u003eThis is a simple home-style introduction to mole. Traditional recipes may also include nuts, dried fruit and a wider range of spices.\u003c\/small\u003e\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283672338735,"sku":null,"price":20.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Mexican_Mole_Chilli_Seed_Collection.png?v=1785793359"},{"product_id":"mexican-salsa-garden-seed-collection","title":"Mexican Fresh Salsa Garden Seed Collection","description":"\u003ch2\u003eMexican Fresh Salsa Garden Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003e7 seed packets\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrow the essential ingredients for colourful fresh Mexican-style salsa. This collection combines three distinctive tomatoes, two versatile chillies, cilantro and a traditional storage onion for a productive summer kitchen garden.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/jalapeno-el-jefe-chilli-seeds-10-seeds\"\u003e‘Jalapeño El Jefe’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/anaheim-chilli-seeds-10-seeds\"\u003e‘Anaheim’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/mexico-pink-tomato-10-seeds\"\u003e‘Mexico Pink’ tomato\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/pink-berkeley-tie-dye-tomato-10-seeds\"\u003e‘Pink Berkeley Tie-Dye’ tomato\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/indigo-rose-tomato-10-seeds\"\u003e‘Indigo Rose’ tomato\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/cilantro-coriander-500-seeds\"\u003eCilantro (Coriander)\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/onion-pukekohe-long-keeper-100-seeds\"\u003e‘Pukekohe Long Keeper’ onion\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eGrow several plants of each tomato variety to provide plenty of fruit for making fresh, cooked and roasted salsa throughout summer.\u003c\/p\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eSalsa simply means sauce in Spanish, but in Mexican cooking it describes a wide range of fresh, cooked and roasted sauces made with tomatoes, chillies, onion, garlic and herbs.\u003c\/p\u003e\n\n\u003cp\u003eTomatoes and chillies originated in the Americas and have been cultivated in Mexico for thousands of years. Combining different tomato and chilli varieties allows you to create salsas with a range of colours, flavours and heat levels.\u003c\/p\u003e\n\n\u003cp\u003e‘Mexico Pink’ provides large, juicy tomatoes with a rich, balanced flavour, while ‘Pink Berkeley Tie-Dye’ contributes a complex sweet and tangy taste. ‘Indigo Rose’ adds deep purple colour and a firmer texture when fully ripe.\u003c\/p\u003e\n\n\u003cp\u003e‘Jalapeño El Jefe’ provides a familiar medium heat, while ‘Anaheim’ is generally milder and can be roasted to add a deeper chilli flavour without overwhelming the tomatoes.\u003c\/p\u003e\n\n\u003ch3\u003eColourful fresh tomato salsa\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMakes approximately 500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e500 g ripe tomatoes, using a mixture of ‘Mexico Pink’, ‘Pink Berkeley Tie-Dye’ and ‘Indigo Rose’\u003c\/li\u003e\n  \u003cli\u003e45 g finely chopped ‘Pukekohe Long Keeper’ onion\u003c\/li\u003e\n  \u003cli\u003e1 ‘Jalapeño El Jefe’ chilli, finely minced\u003c\/li\u003e\n  \u003cli\u003e1 ‘Anaheim’ chilli, finely minced\u003c\/li\u003e\n  \u003cli\u003e15 g chopped cilantro\u003c\/li\u003e\n  \u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003eChop the tomatoes and place them in a medium-sized bowl with the finely chopped onion.\u003c\/li\u003e\n  \u003cli\u003eRemove the seeds and inner membranes from the chillies for a milder salsa, or leave some in for additional heat.\u003c\/li\u003e\n  \u003cli\u003eFinely mince the chillies and add them to the bowl. Wear gloves when handling chillies if you have sensitive skin.\u003c\/li\u003e\n  \u003cli\u003eAdd the chopped cilantro and salt, then mix gently until combined.\u003c\/li\u003e\n  \u003cli\u003eAllow the salsa to stand for 10–15 minutes before serving so the flavours can develop.\u003c\/li\u003e\n  \u003cli\u003eTaste and adjust the salt if required.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eServe fresh with tacos, grilled meat, vegetables or tortilla chips. Refrigerate any leftovers and use within two days.\u003c\/p\u003e\n\n\u003cp\u003eFor a milder salsa, use half of the jalapeño or remove its seeds. For additional heat, add another ‘Jalapeño El Jefe’. The ‘Anaheim’ chilli may also be roasted separately, peeled and chopped before being stirred through the finished salsa.\u003c\/p\u003e\n\n\u003cp\u003eServe with tacos, grilled vegetables, meat or tortilla chips, or spoon over enchiladas and other Mexican-inspired dishes.\u003c\/p\u003e\n\n\u003ch3\u003eGrowing tomatoes and chillies\u003c\/h3\u003e\n\n\u003cp\u003eFor sowing and germination instructions, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/tomato-pepper-seed-germination-guide\"\u003eTomato \u0026amp; Pepper Seed Germination Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor guidance on planting, feeding, supporting and caring for your plants throughout the season, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/the-ultimate-chilli-pepper-tomato-growing-guide\"\u003eUltimate Chilli, Pepper \u0026amp; Tomato Growing Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePlant tomatoes and chillies in a warm, sunny position after the risk of frost has passed and the soil has warmed.\u003c\/p\u003e\n\n\u003cp\u003eAllow approximately 50–75 cm between tomato plants and 40–50 cm between chilli plants. The tomato varieties in this collection are indeterminate and will require strong stakes or another form of support as they grow.\u003c\/p\u003e\n\n\u003cp\u003eHarvest ‘Mexico Pink’ and ‘Pink Berkeley Tie-Dye’ when the fruit is fully coloured and slightly soft. Allow ‘Indigo Rose’ to develop its dark purple colouring and ripen fully underneath before picking.\u003c\/p\u003e\n\n\u003cp\u003e‘Jalapeño El Jefe’ and ‘Anaheim’ chillies can be harvested green for a fresh flavour or left on the plant to ripen further for increased sweetness and heat.\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283688427823,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Mexican_Salsa_Garden_Seed_Collection.png?v=1785795065"},{"product_id":"mexican-salsa-verde-garden-seed-collection","title":"Mexican Salsa Verde Garden Seed Collection","description":"\u003ch2\u003eMexican Salsa Verde Garden Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003e7 seed packets\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrow the essential ingredients for fresh Mexican salsa verde. This collection brings together two colourful tomatillos, Mexican chillies, cilantro and a traditional storage onion for a productive and flavourful kitchen garden.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/serrano-chilli-seeds-10-seeds\"\u003e‘Serrano’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/jalapeno-el-jefe-chilli-seeds-10-seeds\"\u003e‘Jalapeño El Jefe’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/poblano-san-luis-chilli-seeds-10-seeds\"\u003e‘Poblano San Luis’ chilli\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/tomatillo-purple-violeta-10-seeds\"\u003e‘Purple Violeta’ tomatillo\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/tomatillo-amethyst-emerald-geodes-10-seeds\"\u003e‘Amethyst \u0026amp; Emerald Geodes’ tomatillo\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/cilantro-coriander-500-seeds\"\u003eCilantro (Coriander)\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/onion-pukekohe-long-keeper-100-seeds\"\u003e‘Pukekohe Long Keeper’ onion\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003ePlant at least two tomatillo plants, preferably several, to encourage good pollination and reliable fruit production.\u003c\/p\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eSalsa verde means green sauce in Spanish. Mexican salsa verde is traditionally made with tomatillos, green chillies, onion, garlic and cilantro. It may be served fresh, cooked or roasted, with each method producing a slightly different flavour and texture.\u003c\/p\u003e\n\n\u003cp\u003eTomatillos have been cultivated in Mexico for thousands of years and remain an important ingredient in traditional Mexican cooking. Their bright, tangy flavour forms the base of salsa verde, while serrano and jalapeño chillies provide the heat.\u003c\/p\u003e\n\n\u003cp\u003e‘Poblano San Luis’ can also be roasted and added for a milder, deeper chilli flavour. The purple tomatillos in this collection may produce a darker and more colourful salsa than traditional green varieties, particularly when the fruit is allowed to ripen fully on the plant.\u003c\/p\u003e\n\n\u003ch3\u003eTomatillo salsa verde\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMakes approximately 500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e6 tomatillos, husked and washed, approximately 400–500 g\u003c\/li\u003e\n  \u003cli\u003e45 g finely chopped ‘Pukekohe Long Keeper’ onion\u003c\/li\u003e\n  \u003cli\u003e1 garlic clove\u003c\/li\u003e\n  \u003cli\u003e2–3 ‘Serrano’ chillies, or 1 ‘Jalapeño El Jefe’ chilli\u003c\/li\u003e\n  \u003cli\u003e15 g chopped cilantro\u003c\/li\u003e\n  \u003cli\u003eSalt to taste\u003c\/li\u003e\n  \u003cli\u003eApproximately 750 ml water, for cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003ePlace the tomatillos and chillies in a saucepan and add approximately 750 ml of water.\u003c\/li\u003e\n  \u003cli\u003eBring to the boil, then reduce the heat and simmer for around 8–10 minutes, until the tomatillos have softened and changed colour.\u003c\/li\u003e\n  \u003cli\u003eDrain the tomatillos and chillies, reserving a little of the cooking water.\u003c\/li\u003e\n  \u003cli\u003eBlend the cooked tomatillos and chillies with the onion, garlic, cilantro and salt.\u003c\/li\u003e\n  \u003cli\u003eAdd a small amount of the reserved cooking water if needed to reach your preferred consistency.\u003c\/li\u003e\n  \u003cli\u003eTaste and adjust the salt before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eUse one jalapeño for a milder salsa or two to three serrano chillies for more heat. Roasted ‘Poblano San Luis’ can also be added for a milder, deeper flavour.\u003c\/p\u003e\n\n\u003cp\u003eServe with tacos, grilled vegetables, meat or tortilla chips, or spoon over enchiladas and other Mexican-inspired dishes.\u003c\/p\u003e\n\n\u003ch3\u003eGrowing tomatillos and chillies\u003c\/h3\u003e\n\n\u003cp\u003eFor sowing and germination instructions, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/tomato-pepper-seed-germination-guide\"\u003eTomato \u0026amp; Pepper Seed Germination Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor guidance on planting, feeding, supporting and caring for your plants throughout the season, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/the-ultimate-chilli-pepper-tomato-growing-guide\"\u003eUltimate Chilli, Pepper \u0026amp; Tomato Growing Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePlant tomatillos and chillies in a warm, sunny position after the risk of frost has passed and the soil has warmed.\u003c\/p\u003e\n\n\u003cp\u003eTomatillos are not reliably self-pollinating, so plant at least two plants close together. Growing several plants from both varieties will provide a better opportunity for pollination and a worthwhile harvest.\u003c\/p\u003e\n\n\u003cp\u003eAllow approximately 60–90 cm between tomatillo plants and 40–50 cm between chilli plants. Tomatillos become broad and branching and may benefit from staking or support.\u003c\/p\u003e\n\n\u003cp\u003eHarvest tomatillos when the fruit has filled the papery husk and the husk begins to split. For the strongest purple colouring, allow the fruit to ripen fully before picking.\u003c\/p\u003e\n\n\u003cp\u003e‘Serrano’, ‘Jalapeño El Jefe’ and ‘Poblano San Luis’ chillies can be harvested green for a fresh flavour or left on the plant to ripen further for increased sweetness, colour and heat.\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283710611759,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Mexican_Salsa_Verde_Garden_Seed_Collection.png?v=1785796402"},{"product_id":"mexican-roasting-chilli-seed-collection","title":"Mexican Roasting Chilli Seed Collection","description":"\u003ch2\u003eMexican Roasting Chilli Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003e7 seed packets\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrow a versatile selection of Mexican chillies for roasting, stuffing, fresh salsa, dried sauces and traditional mole-style cooking. This collection brings together mild, medium and hot varieties with a range of shapes, flavours and culinary uses.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/brown-poblano-chilli-seeds-10-seeds\"\u003e‘Brown Poblano’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/guajillo-chilli-seeds-10-seeds\"\u003e‘Guajillo’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/pasilla-chilaca-bajio-chilli-seeds-10-seeds\"\u003e‘Pasilla Chilaca Bajio’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/poblano-san-luis-chilli-seeds-10-seeds\"\u003e‘Poblano San Luis’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/jalapeno-mega-jefe-chilli-seeds-10-seeds\"\u003e‘Jalapeño Mega Jefe’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/serrano-chilli-seeds-10-seeds\"\u003e‘Serrano’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/anaheim-chilli-seeds-10-seeds\"\u003e‘Anaheim’\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eHarvest the chillies green for fresh roasting and salsa, or allow selected varieties to ripen fully for drying, toasting and making deeper-flavoured sauces.\u003c\/p\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eChillies have been cultivated in Mexico for thousands of years and remain central to Mexican cooking. Different varieties are used fresh, roasted, smoked or dried, with each method bringing out different flavours.\u003c\/p\u003e\n\n\u003cp\u003eRoasting softens the flesh, loosens the skin and develops a sweeter, deeper flavour. Mild, fleshy chillies such as poblano and Anaheim are often roasted whole, while jalapeño and serrano are commonly charred for salsas and sauces.\u003c\/p\u003e\n\n\u003cp\u003eSome varieties are known by different names once dried. A ripe, dried poblano is generally known as an ancho, while the fresh form of pasilla is called chilaca. Guajillo chillies are normally harvested fully ripe and dried before being lightly toasted and rehydrated for sauces.\u003c\/p\u003e\n\n\u003ch3\u003eHow to roast fresh chillies\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eYou will need:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eFresh ‘Brown Poblano’, ‘Poblano San Luis’, ‘Anaheim’, ‘Jalapeño Mega Jefe’ or ‘Serrano’ chillies\u003c\/li\u003e\n  \u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003eWash and dry the chillies, leaving them whole with the stalks attached.\u003c\/li\u003e\n  \u003cli\u003ePlace them under a hot grill, on a barbecue plate or in a dry heavy-based frying pan.\u003c\/li\u003e\n  \u003cli\u003eCook until the skins are blistered and blackened in places, turning regularly so all sides are roasted.\u003c\/li\u003e\n  \u003cli\u003eTransfer the hot chillies to a bowl and cover for approximately 10 minutes. The steam will help loosen the skins.\u003c\/li\u003e\n  \u003cli\u003ePeel away the blistered skin. Remove the stalks, seeds and inner membranes if you prefer less heat.\u003c\/li\u003e\n  \u003cli\u003eUse the roasted chillies immediately, or refrigerate them in a sealed container and use within a few days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eWear gloves when handling hot chillies if you have sensitive skin, and avoid touching your eyes or face.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted chilli salsa\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMakes approximately 500 ml\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e500 g ripe tomatoes\u003c\/li\u003e\n  \u003cli\u003e1 ‘Anaheim’ chilli\u003c\/li\u003e\n  \u003cli\u003e1 ‘Poblano San Luis’ or ‘Brown Poblano’ chilli\u003c\/li\u003e\n  \u003cli\u003e1 ‘Jalapeño Mega Jefe’ chilli\u003c\/li\u003e\n  \u003cli\u003e1 ‘Serrano’ chilli, optional for additional heat\u003c\/li\u003e\n  \u003cli\u003e45 g finely chopped onion\u003c\/li\u003e\n  \u003cli\u003e1 garlic clove\u003c\/li\u003e\n  \u003cli\u003e15 g chopped cilantro\u003c\/li\u003e\n  \u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003ePlace the tomatoes, whole chillies, onion and unpeeled garlic clove under a hot grill or on a barbecue plate.\u003c\/li\u003e\n  \u003cli\u003eCook until the tomatoes have softened and the chillies are blistered and lightly charred, turning as needed.\u003c\/li\u003e\n  \u003cli\u003eCover the roasted chillies for approximately 10 minutes, then peel away the loose skins.\u003c\/li\u003e\n  \u003cli\u003eRemove the chilli stalks. Remove the seeds and inner membranes for a milder salsa, or leave some in for additional heat.\u003c\/li\u003e\n  \u003cli\u003ePeel the garlic, then place the roasted ingredients in a blender or food processor.\u003c\/li\u003e\n  \u003cli\u003eAdd the cilantro and salt, then pulse until the salsa reaches your preferred texture.\u003c\/li\u003e\n  \u003cli\u003eTaste and adjust the salt before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eUse Anaheim and poblano as the mild flavour base, with jalapeño and serrano added according to your preferred heat level.\u003c\/p\u003e\n\n\u003ch3\u003eUsing the varieties\u003c\/h3\u003e\n\n\u003cp\u003e‘Brown Poblano’ and ‘Poblano San Luis’ are broad, fleshy chillies well suited to roasting whole, stuffing or adding to sauces. They can also be left to ripen and dried for ancho-style chillies.\u003c\/p\u003e\n\n\u003cp\u003e‘Anaheim’ is a long, mild chilli suited to whole-pod roasting, stuffing, grilling and mild green sauces.\u003c\/p\u003e\n\n\u003cp\u003e‘Jalapeño Mega Jefe’ is a large jalapeño with medium heat. Use it fresh, pickled or charred for salsa.\u003c\/p\u003e\n\n\u003cp\u003e‘Serrano’ is smaller and hotter, making it particularly useful for fresh or roasted salsa where a sharper chilli heat is wanted.\u003c\/p\u003e\n\n\u003cp\u003e‘Guajillo’ is best allowed to ripen fully red before drying. Lightly toast the dried pods, then soak them in hot water before blending into sauces and marinades.\u003c\/p\u003e\n\n\u003cp\u003e‘Pasilla Chilaca Bajio’ can be used fresh as a chilaca or ripened and dried for its darker, richer flavour. It is particularly useful in sauces, stews and mole-style dishes.\u003c\/p\u003e\n\n\u003ch3\u003eGrowing chillies\u003c\/h3\u003e\n\n\u003cp\u003eFor sowing and germination instructions, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/tomato-pepper-seed-germination-guide\"\u003eTomato \u0026amp; Pepper Seed Germination Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor guidance on planting, feeding, supporting and caring for your plants throughout the season, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/the-ultimate-chilli-pepper-tomato-growing-guide\"\u003eUltimate Chilli, Pepper \u0026amp; Tomato Growing Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePlant chillies in a warm, sunny and sheltered position after the risk of frost has passed and the soil has warmed. Allow approximately 40–50 cm between plants.\u003c\/p\u003e\n\n\u003cp\u003eTaller varieties, including ‘Guajillo’, ‘Pasilla Chilaca Bajio’ and ‘Anaheim’, may benefit from staking or support once they are carrying a heavy crop.\u003c\/p\u003e\n\n\u003cp\u003eFor fresh roasting, harvest poblano and Anaheim chillies once they have reached full size and the walls feel firm and fleshy. Jalapeño and serrano chillies can be picked green or allowed to ripen further for increased sweetness, colour and heat.\u003c\/p\u003e\n\n\u003cp\u003eAllow ‘Guajillo’ and ‘Pasilla Chilaca Bajio’ to ripen fully on the plant before harvesting for drying. Dry the pods thoroughly before storing them in an airtight container.\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283754225967,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Mexican_Roasting_Chilli_Seed_Collection.png?v=1785799522"},{"product_id":"rare-chillies-of-peru-chilli-seed-collection","title":"Rare Chillies of Peru Chilli Seed Collection","description":"\u003ch2\u003eRare Chillies of Peru Chilli Seed Collection\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003e7 seed packets\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eExplore the distinctive colours and flavours of Peruvian ají chillies. This collection brings together seven unusual varieties ranging from small, fruity chillies for fresh salsa to rich, dark chillies traditionally dried and made into pastes and sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIncludes one packet each of:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-amarillo-chilli-seeds-10-seeds\"\u003e‘Aji Amarillo’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-berry-amarillo-long-chilli-seeds-10-seeds\"\u003e‘Aji Berry Amarillo Long’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-charapita-peach-chilli-seeds-10-seeds\"\u003e‘Aji Charapita Peach’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-lemon-chilli-seeds-10-seeds\"\u003e‘Aji Lemon’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-norteno-chilli-seeds-10-seeds\"\u003e‘Aji Norteno’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-panca-chilli-seeds-10-seeds\"\u003e‘Aji Panca’\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-strawberry-drop-chilli-seeds-10-seeds\"\u003e‘Aji Strawberry Drop’\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eUse the chillies fresh in salsa and seafood dishes, blend them into colourful sauces or allow them to ripen fully for drying and making traditional chilli pastes.\u003c\/p\u003e\n\n\u003ch3\u003eA little history\u003c\/h3\u003e\n\n\u003cp\u003eAjí is a widely used name for chilli peppers in Peru and other parts of South America. Chillies have been cultivated in the region for thousands of years and remain an essential part of Peruvian cooking.\u003c\/p\u003e\n\n\u003cp\u003e‘Aji Amarillo’, meaning yellow chilli, is one of the best-known chillies in Peru. Despite its name, the pods usually ripen to a rich orange-yellow and are valued for their bright, fruity flavour and lively heat. They are commonly made into a smooth paste used in sauces, marinades, stews and traditional dishes.\u003c\/p\u003e\n\n\u003cp\u003e‘Aji Panca’ develops a much darker colour and is generally dried before being made into paste. It has a deep, fruity and lightly smoky character with gentler heat than many other Peruvian chillies.\u003c\/p\u003e\n\n\u003cp\u003eThe remaining varieties show the diversity found among Peruvian ají chillies, from the tiny, intensely flavoured ‘Aji Charapita Peach’ to the citrus notes of ‘Aji Lemon’ and the fruity red pods of ‘Aji Norteno’ and ‘Aji Strawberry Drop’.\u003c\/p\u003e\n\n\u003ch3\u003eFresh ají amarillo sauce\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eMakes approximately 250 ml\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e150 g ripe ‘Aji Amarillo’ chillies\u003c\/li\u003e\n  \u003cli\u003e1 small garlic clove\u003c\/li\u003e\n  \u003cli\u003e30 ml lime juice\u003c\/li\u003e\n  \u003cli\u003e30 ml neutral cooking oil\u003c\/li\u003e\n  \u003cli\u003e30–60 ml water, as needed\u003c\/li\u003e\n  \u003cli\u003e2 g salt, or to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003eRemove the stalks from the chillies. Split them lengthways and remove the seeds and inner membranes for a milder sauce.\u003c\/li\u003e\n  \u003cli\u003ePlace the chillies, garlic, lime juice, oil and salt in a blender or food processor.\u003c\/li\u003e\n  \u003cli\u003eBlend until smooth, adding the water a little at a time until the sauce reaches your preferred consistency.\u003c\/li\u003e\n  \u003cli\u003eTaste and adjust the lime juice and salt if required.\u003c\/li\u003e\n  \u003cli\u003eTransfer to a clean container and refrigerate until needed.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003eWear gloves when handling hot chillies if you have sensitive skin, and avoid touching your eyes or face.\u003c\/p\u003e\n\n\u003cp\u003eUse the sauce with grilled meat, fish, roasted vegetables, potatoes or rice. It can also be stirred through mayonnaise, yoghurt or sour cream to make a milder creamy sauce.\u003c\/p\u003e\n\n\u003ch3\u003eUsing the varieties\u003c\/h3\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-amarillo-chilli-seeds-10-seeds\"\u003e‘Aji Amarillo’\u003c\/a\u003e produces long orange-yellow pods with a sweet, fruity flavour and lively heat. Use it fresh or cooked in sauces, marinades and chilli paste.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-berry-amarillo-long-chilli-seeds-10-seeds\"\u003e‘Aji Berry Amarillo Long’\u003c\/a\u003e produces slender yellow pods with fruity, citrus and lightly floral notes. It is well suited to fresh salsa, drying and bright yellow sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-charapita-peach-chilli-seeds-10-seeds\"\u003e‘Aji Charapita Peach’\u003c\/a\u003e produces large numbers of tiny round peach-coloured chillies. Use the pods sparingly in fresh salsa, sauces or dried chilli powder.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-lemon-chilli-seeds-10-seeds\"\u003e‘Aji Lemon’\u003c\/a\u003e has a strong citrus character that works particularly well in fresh salsa, seafood dishes and light sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-norteno-chilli-seeds-10-seeds\"\u003e‘Aji Norteno’\u003c\/a\u003e produces medium-sized red pods with fruity flavour and moderate heat. It is traditionally paired with fish and is also useful for sauces, pastes and drying.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-panca-chilli-seeds-10-seeds\"\u003e‘Aji Panca’\u003c\/a\u003e is best allowed to ripen fully to its dark red-brown colour. Dry the pods, lightly toast them and soak them in warm water before blending into a rich paste for sauces, marinades and stews.\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/rasmussengardens.co.nz\/products\/aji-strawberry-drop-chilli-seeds-10-seeds\"\u003e‘Aji Strawberry Drop’\u003c\/a\u003e produces long red pods with sweet, tangy and fruity flavour. Use it fresh, dried or blended into red chilli sauces.\u003c\/p\u003e\n\n\u003ch3\u003eGrowing Peruvian ají chillies\u003c\/h3\u003e\n\n\u003cp\u003eFor sowing and germination instructions, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/tomato-pepper-seed-germination-guide\"\u003eTomato \u0026amp; Pepper Seed Germination Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor guidance on planting, feeding, supporting and caring for your plants throughout the season, see our \u003ca href=\"https:\/\/rasmussengardens.co.nz\/blogs\/news\/the-ultimate-chilli-pepper-tomato-growing-guide\"\u003eUltimate Chilli, Pepper \u0026amp; Tomato Growing Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePlant chillies in a warm, sunny and sheltered position after the risk of frost has passed and the soil has warmed. Allow approximately 40–50 cm between plants.\u003c\/p\u003e\n\n\u003cp\u003eMany Peruvian ají varieties develop into tall, spreading plants. ‘Aji Amarillo’, ‘Aji Berry Amarillo Long’, ‘Aji Lemon’ and ‘Aji Norteno’ may grow more than 1 m tall and benefit from staking or another form of support.\u003c\/p\u003e\n\n\u003cp\u003eThese varieties generally require a long growing season. Start seeds early and provide warmth during germination to give the plants enough time to mature and ripen their fruit.\u003c\/p\u003e\n\n\u003cp\u003eHarvest chillies once they have developed their mature colour for the fullest sweetness and flavour. ‘Aji Amarillo’ should be picked orange-yellow, while ‘Aji Norteno’ and ‘Aji Strawberry Drop’ ripen red. Allow ‘Aji Panca’ to develop its dark red-brown colour before harvesting it for drying.\u003c\/p\u003e\n\n\u003cp\u003eChillies intended for drying should be fully ripe and free from damage. Dry them thoroughly before storing them in an airtight container.\u003c\/p\u003e\n","brand":"Rasmussen Gardens","offers":[{"title":"Default Title","offer_id":58283757535535,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0928\/4098\/4879\/files\/Rare_Chillies_of_Peru_Chilli_Seed_Collection.png?v=1785800264"}],"url":"https:\/\/rasmussengardens.co.nz\/collections\/seed-collections.oembed","provider":"Rasmussen Gardens","version":"1.0","type":"link"}