Byron Chilli
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World Famous Range of Chilli Sauces, Salsas and Corn Chips

 

 

 

 

 

 

 

 

 

 

 

 

4. Master - Natural - 300g - Front of Pack (1) SLIDER
PACKET_cornchips_tasty_salsa
PACKET_cornchips_slated
JAR_mild_picante
JAR_spicy_picante
JAR_redbean
BOTTLE_Mango
BOTTLE_lemongrass_
BOTTLE_Jalapeno
BOTTLE_Habanero
BOTTLE_coconut
BOTTLE_Cayenne

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What if you could drink your favourite Chilli Sauc What if you could drink your favourite Chilli Sauce?⁠ ⁠ Have you tried our Heavenly Habanero in a Bloody Chilli Caesar?⁠ ⁠ Well here you go:⁠ ⁠ ice cubes⁠ ⁠ salt⁠ ⁠ 🍅 8 ounces tomato juice⁠ ⁠ 🌶️ 1-2 teaspoons of Heavenly Habanero Byron Bay ⁠Chilli Co⁠ ⁠ 1 ounce Vodka⁠ ⁠ 🥒 1 slice of cucumber⁠ ⁠ 1 celery stick⁠ ⁠ 1 slice of lime⁠ ⁠ Dip rim of glass in lime juice and then in a salt, add ice cubes to fill the glass. Add the Vodka to the glass.⁠ 🌶️⁠ Add your spice level of Heavenly Habanero by Byron Bay Chilli Co to the tomato juice, shake and pour into glass. Add celery stick, cucumber and lime⁠ .⁠ .⁠ How tasty is that?⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠
🌽 • another corny post • 🌽⁠ ⁠ ❓Won 🌽 • another corny post • 🌽⁠ ⁠ ❓Wondering about the many ways you can enjoy our Byron Bay Chilli Co Corn Chips❓⁠ ⁠ ⭐⁠ Well we simply have to share the creations from collage artist @davidhappydog ⁠ ⁠ Corn chips and salsa a combination good enough to wear!⁠ ⁠ ⭐⁠ #cornchips #piccollage #collage #collagen #collageart #photocollage #clcollagen #tacochipsandsalsa #cornymemes #digitalcollage #analogcollage #collagecollectiveco #collageartwork #papercollage #collages #collageoftheday #instacollage2 #avacollagen #bellezacollagen #collagenph #pocket_collage ( #📷 @davidhappydog )⁠ ⁠ (@davidhappydog)
🌮Taco Tuesday at Byron Bay Chilli Co HQ 🌮⁠ 🌮Taco Tuesday at Byron Bay Chilli Co HQ 🌮⁠ ⁠ And today it will the Coconut Tempura Fish Tacos with a mint cabbage slaw, of course drizzled with Byron Bay Chilli Company Fiery Coconut chilli Sauce with Curry & Ginger to give it an Asian touch.⁠ ⁠ Enjoy!⁠ ⁠ INGREDIENTS⁠ ⁠ MARINADE:⁠ ½ cup fresh lime juice⁠ 2 teaspoons salt⁠ 500g firm fish fillets (snapper, barramundi, cod)⁠ ⁠ TEMPURA BATTER:⁠ 1 cup flour⁠ 2 teaspoons baking powder⁠ 1 teaspoon salt⁠ 1 cup mineral water (ice cold)⁠ 2 cups desiccated coconut⁠ Sunflower oil for frying⁠ ⁠ SALAD:⁠ 2 cups finely shredded green cabbage⁠ 1 cup finely shredded red cabbage⁠ 1 cup coarsely chopped coriander (cilantro)⁠ 1 cup coarsely chopped mint⁠ 1 small red onion, finely sliced⁠ Limes for garnish⁠ ⁠ BAJA SAUCE:⁠ 1 cup mayonnaise⁠ 1 cup sour cream⁠ ½ tablespoon chilli powder⁠ 1 tablespoon lime zest⁠ 1 tablespoon lime juice⁠ ¼ teaspoon salt⁠ ⁠ CHILLI SAUCE:⁠ Byron Bay Chilli Company Fiery Coconut chilli Sauce with Curry & Ginger⁠ ⁠ TORTILLAS: 8 small flour tortillas⁠ ⁠ Cooking Instructions⁠ Cut fish fillets into strips and marinate in lime juice and salt for 30 minutes.⁠ ⁠ Make cabbage salad, mixing all ingredients together and set aside.⁠ ⁠ Combine all ingredients for the Baja sauce and set aside.⁠ ⁠ In a shallow bowl, mix flour, baking powder and salt together. Stir in mineral water and let stand for 10 minutes. Put coconut in another shallow bowl.⁠ ⁠ Dip strips of fish in tempura batter and then roll in coconut. Fry in hot sunflower oil until fish is lightly browned on both sides. Drain on paper towels.⁠ ⁠ Warm tortillas on a gas flame, a warm pan or griddle or heat in a microwave. They should be flexible and soft.⁠ ⁠ To serve, fill each taco with cabbage salad, a strip of coconut fish, a drizzle of Baja sauce and finish with a good splash of Fiery Coconut Chilli Sauce.⁠ ⁠ Serve with wedges of lime
⁠ Why Byron Bay Chilli Co Corn Chips, you may as ⁠ Why Byron Bay Chilli Co Corn Chips, you may ask??⁠ ⁠ More corn, less salt - Byron Bay Chilli Lightly Salted Corn Chips are thicker than most to give you more delicious GMO-free corn in every bite. With just a light dusting of salt, you’re getting less sodium than most brands, so a healthier snack, too. ⁠ ⁠ Corn chips are a good source of complex carbohydrates, and they have about 5 percent of six minerals.⁠ ⁠ The pure taste of corn is what sets apart our Golden Corn Chips. We use the finest non-GMO corn, cooked in Sunflower oil instead of Palm oil.⁠ ⁠ Three flavours. ⁠ ⁠ Natural: perfect for dipping, Nachos, cooking or snacking, with no added salt, they are well-suited for those who prefer to go natural.⁠ ⁠ Lightly salted for a healthy, delicious crunchy corn chip with less salt. ⁠ ⁠ And Tasty Salsa, crunchy with the distant tang of spice. They will delight as a snack or the base for a memorable Mexican meal.⁠ ⁠ All our corn chips are gluten-free, no MSG and no palm oil.⁠ ⁠ ⁠ ⁠ ⁠ Photo by @cmophoto.net
Mexican Italian combination when cooking with our Mexican Italian combination when cooking with our Tomato Pesto Salsa resulting in a Mexican Cannelloni.⁠ ⁠ Recipe:⁠ 1 onion, finely chopped⁠ 1 clove garlic, minced⁠ 2 tablespoons butter⁠ 250g ricotta cheese⁠ 2 egg yolks⁠ 2 chicken breasts, poached and cubed⁠ 3 seasoned chicken sausages, casing removed⁠ 2 tablespoons olive oil⁠ 1 teaspoon salt⁠ ¼ teaspoon nutmeg⁠ 1 jalapeno chilli, minced⁠ ⁠ Sauce⁠ 60g butter ⁠ 1 ½ tablespoons flour⁠ 1 cup milk⁠ 1 ½ cups chicken stock⁠ ¾ cup Pesto Tomato Salsa #byronbaychillico⁠ ⁠ 8 large flour tortillas⁠ 750g sliced mozzarella cheese⁠ ⁠ Directions⁠ For the filling, melt the butter over low heat in a frying pan and add onion and garlic. Cook until softened, transfer to a bowl and set aside. In the same pan, heat the olive oil. Crumble sausage meat and add to the oil, cooking over medium heat until cooked through but not browned. In a food processor, place onion/garlic mixture, ricotta cheese, egg yolks, chicken, sausage, salt, nutmeg and chilli. Process until smoothly blended. Transfer to a bowl and refrigerate until ready to use.⁠ ⁠ To make the sauce, melt butter in a saucepan and whisk in the flour to make a paste. Cook and stir for 1 minute, then gradually add milk and stock. Continue to whisk sauce while cooking over medium heat. When thickened, turn off the heat and stir in the Pesto Tomato Salsa. Spread a thin layer of sauce in the bottom of a baking dish.⁠ ⁠ To assemble cannelloni, place 1 flour tortilla on a plate, spoon 1/8 of the filling down the centre and roll to enclose. Set the filled cannelloni seam side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon remaining sauce over the top of the cannelloni and place slices of mozzarella cheese over each one. Bake uncovered at 190 degrees for 20 minutes or until sauce bubbles and cheese is melted and browned. Serve with additional Pesto Tomato Salsa on the side.⁠ ⁠ Serves 4-8⁠

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18 Goonengerry Mill Road
Goonengerry NSW 2482

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+61 (02) 6684 9248

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