Description
Why bother with ten different chilli spices when you can have it all in one? Think of this as your Ottolenghi everything blend – a balance of heat, smoke and fruitiness. Use where you would chilli flakes, Aleppo chilli or red pepper flakes. Blend with butter, melt over meats or use to spice up garlic bread. For a quick supper for 2, combine, cherry tomatoes, a tin of drained cannellini beans, garlic, black olives, thyme, a splash of oil and sherry vinegar with 1 tsp Ottolenghi alepppo and other chilli blend and 1/2 teaspoon sweet and smokey spice blend. Finish with some torn bail leaves and salt and pepper to taste. Serve with your favourite crusty bread.
Ingredients
Arbol Chilli Flakes (30%), Aleppo Pepper Flakes (Red Pepper Flakes, Salt, Sunflower Oil) (26%), Chilli's, Chipotle Chilli Flakes (23%), Sea Salt, Ancho Chilli Powder, Olive Oil.
Storage and shelf life
Store in a cool, dry place.
