{"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","url":"https:\/\/rasmussengardens.co.nz\/products\/mexican-roasting-chilli-seed-collection","provider":"Rasmussen Gardens","version":"1.0","type":"link"}