World Famous Range of Chilli Sauces, Salsas and Corn Chips

4. Master - Natural - 300g - Front of Pack (1) SLIDER

PACKET_cornchips_slated

BBCC Cornchips Cheese WEBSIZE

JAR_mild_picante

JAR_spicy_picante

JAR_redbean

BOTTLE_Mango

BOTTLE_lemongrass_

BOTTLE_Jalapeno

BOTTLE_Habanero

BOTTLE_coconut

BOTTLE_Cayenne

FOLLOW US ON INSTAGRAM

FOLLOW US ON INSTAGRAM

Three bean dishes created with three of our sauces

Three bean dishes created with three of our sauces and simply add a different herb to each and serve with soft shell tacos and drizzle with Byron Bay Chilli Co Salsa⁠
⁠
Check our website for more recipes.

Simple Monday dinner suggestion, with noodles fres

Simple Monday dinner suggestion, with noodles fresh crunchy vegetables some protein and basil and spring onions, adding colour as we go then finish of with a good drizzle of Heavenly Habanero Byron Bay Chilli Co sauce.⁠
⁠
Click to our website for more recipe ideas.⁠
⁠

🌶️🌶️Freshly harvested chillies for Byron

🌶️🌶️Freshly harvested chillies for Byron Bay Chilli Co🌶️🌶️⁠
⁠
Stay posted as soon we will reveal another Flavoursome Hot BBQ Sauce from Byron Bay.⁠
⁠
⁠
🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️⁠
⁠
#byronbaychillico #chillisauce #byronbay #flavours ⁠
⁠
⁠
⁠
⁠
⁠
⁠
⁠
⁠
⁠
Photo by @TimothyLBrock

SUMMER is here again enjoy frequent BBQ's

SUMMER is here again enjoy frequent BBQ's

Sharing one of our favourite recipes: the Coconut

Sharing one of our favourite recipes: the Coconut Tempura Fish Tacos with a Mint Cabbage slaw......so good, give it a go!⁠
⁠
⁠
⁠
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
⁠