Jalapeño Chilli Mix

Name: Jalapeño Chilli Mix
Brand: Foodstuff Collection
SKU: 1860
Price: 85.00 NOK
Availability: InStock

Coarse granulate of red and green jalapeño, with no salt or additives. Gives visible chilli pieces in sausages and burgers. 10 to 15 g/kg.

85,-

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Item No.: 1860

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Information

Jalapeño Chilli Mix: red and green chilli pieces for sausages and mince

Jalapeño Chilli Mix is a coarse granulate of red and green jalapeño, with no salt, added sugar or fillers. The pieces stay visible in the meat and give red and green flecks in sliced sausages and burgers, along with clear chilli heat. Use 10 to 15 grams per kilo, so 100 grams covers 7 to 10 kilos of meat.

Only chilli and jalapeño	10 to 15 grams per kilo
Red and green flecks in the slice	Practically salt free

The green jalapeño pieces give the fresh, slightly grassy chilli flavour, while the red, ripe pieces are rounder and sweeter. Because the blend is a granulate and not a powder, it spreads through the meat as small grains instead of turning everything red. That makes it well suited to jalapeño sausages, often with cheese, and to burgers, meatballs and taco mince. It contains almost no salt, only 0.08 grams per 100 grams, so you control the salt yourself.

Pro tip!
Add the granulate towards the end of mixing, after the meat has bound with salt. The pieces are crushed less, and the red and green flecks stand out in the slice. Start at 10 grams per kilo and fry a small test patty before stuffing.

Features

Pure chilli: The ingredients are only chilli and jalapeño, with no salt, added sugar or additives.
Visible pieces: Coarse granulate that gives red and green flecks in sausages and burgers.
Adjust the strength: 10 grams per kilo gives clear heat, 15 grams a hot sausage.
You control the salt: Only 0.08 grams of salt per 100 grams, so salt is weighed out to your own recipe.
Long shelf life: 730 days from production when stored dry, dark and below 25°C.

How to use

Grind meat and back fat ice cold, and weigh out salt and other spices to your own recipe.
Mix the salt into the meat and knead until it binds.
Weigh out 10 to 15 grams of chilli granulate per kilo of meat and mix it in last.
Fry a small test patty and adjust the strength.
Stuff into casings, shape burgers or use the meat as it is.

Dosage guide

Per kilo of meat	10 to 15 grams
500 grams of mince	5 to 7.5 grams
2 kilos of meat	20 to 30 grams
5 kilos of meat	50 to 75 grams
10 kilos of meat	100 to 150 grams
100 grams covers	7 to 10 kilos of meat
500 grams covers	33 to 50 kilos of meat
1 kilo covers	67 to 100 kilos of meat
Add salt separately	Yes. The blend contains only 0.08 grams of salt per 100 grams

Specifications

Product	Jalapeño Chilli Mix, chilli granulate
Sizes	100 grams, 500 grams and 1 kilo
Recommended dosage	10 to 15 grams per kilo
Ingredients	Chilli, jalapeño
Texture	Coarse granulate, red and green pieces
Flavour	Strong, characteristic chilli flavour
Nutrition per 100 grams	Energy 1592 kJ / 379 kcal, fat 17 g, of which saturates 3.21 g, carbohydrate 32 g, of which sugars 30.4 g, fibre 24.9 g, protein 12 g, salt 0.08 g
GMO	The blend contains no genetically modified ingredients
Shelf life	730 days from production
Storage	Dry and protected from light, between 5 and 25°C
Raw material origin	Kenya
Made in	Germany

FAQ Frequently asked questions

How hot is the blend?

It has clear chilli heat. Jalapeño itself sits at around 2,500 to 8,000 on the Scoville scale, far below habanero, but dried granulate is concentrated. 10 grams per kilo gives a sausage with noticeable heat, 15 grams a hot sausage.

Does it contain salt or other spices?

No. The ingredients are only chilli and jalapeño, and the salt content is 0.08 grams per 100 grams. Add salt, garlic and other spices to your own recipe.

Can I make jalapeño and cheese sausages with it?

Yes, that is a classic use. Mix in 10 to 15 grams of chilli granulate per kilo of meat together with the cheese at the end, so both the chilli pieces and the cheese stay whole in the slice.

How long does it keep?

730 days from production. Store the bag dry, dark and below 25°C, and close it well after use so the colour and heat last.