This string or ristra of dried Spanish guindillaor chilli peppers looks beautiful hanging in any kitchen. The Spanish chilli peppers bring a mild heat and earthy depth to sauces and stews.
The chillies also make a great seasoning when roasted. For a quick and moreish snack, de-seed a chilli, chop finely and toss with a little olive oil add some marcona almonds, coating well, and roast in a hot oven for 5-10 minutes until golden-brown. Serve with a glass of sherry.
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OXO Good Grips Wire Potato Masher
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32" Delta Heat Insulating Jacket
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Zwilling V-Edge Sharpener
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Christine Le Tennier Extra Virgin Olive Oil & Chili Pearls, 45g
$13.60
Subtotal: $236.28
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