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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Pop into your nearest Woollies to pick up the BIG

Pop into your nearest Woollies to pick up the BIG 300g BAG of BYRON BAY CHILLI CO CORN CHIPS.⁠
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On special starting today.⁠
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You may want to choose one of our mild or spicy SALSAS too to start dipping.⁠
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One of the few Corn Chips that are MSG free.⁠
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Also made without Palm Oil.

Monday dinner suggestion:⁠ ⁠ Thai Chicken Parc

Monday dinner suggestion:⁠
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Thai Chicken Parcels with Byron bay chilli Co Fiery Coconut Chilli Sauce⁠
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2 tablespoons oil ⁠
1 kg (2 lb) ground chicken, turkey or pork ⁠
1 1/2 cups finely chopped red or green onions ⁠
1 cup FIERY COCONUT CHILLI SAUCE ⁠
1 1/2 cups chopped coriander (cilantro) ⁠
salt to taste ⁠
1 cup toasted shredded coconut ⁠
1 cup chopped roasted peanuts or macadamias ⁠
1 cup torn mint leaves ⁠
2 heads butter leaf lettuce, washed and separated into leaves ⁠
2 limes, cut in wedges⁠
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COOKING INSTRUCTIONS⁠
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Cook the meat in hot oil, breaking it up into a fine texture as it cooks. ⁠
Drain and put in a bowl. ⁠
Add onion, FIERY COCONUT CHILLI SAUCE and coriander. ⁠
Season with salt. ⁠
Line a platter with a banana leaf and mound the mixture in the centre. ⁠
Serve surrounded by small bowls of coconut, nuts, mint, lime wedges and lettuce leaves. ⁠
To eat, place a spoonful of chicken in a lettuce leaf, ⁠
sprinkle with condiments, squeeze lime over all, roll up and eat. ⁠

Quick and easy savoury cheese cake, perfect for en

Quick and easy savoury cheese cake, perfect for entertaining.⁠
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Made with two tablespoons of our NEW Tomato Pesto Salsa.⁠
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Here is the recipe⁠
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200g cram cheese⁠
50g goats cheese⁠
2 tbs Byron Bay chilli Co Tomato Pesto Salsa⁠
Oregano⁠
a few chopped Jalapenos⁠
1 egg⁠
pepper and salt to taste⁠
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Salsa⁠
tomato chopped⁠
onion chopped⁠
lime segments⁠
Oregano chopped⁠
Salt and pepper⁠
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Preheat oven to 180⁠
combine ingredients into food processor and mix for 30 seconds.⁠
oil and line a small mini round springform tin. The cheese cake will rise above.⁠
In the oven for 30 minutes, cool for 30 minutes and rest in the fridge for an hour or two.⁠
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Serve with the best looking side up and add the tomato/lime salsa. Add some toasted crusty bread and spread with the cheese cake.

For that afternoon crunch, cracking open a pack of

For that afternoon crunch, cracking open a pack of Byron Bay Corn Chips and dipping into that Tomato Pesto Salsa.⁠
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A Mexican and Italian flavour burst!⁠
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#upgradeyourbody #onthetable #glutenfree #allnatural #healthy #byronbaychillico

Not sure what to cook on a Monday Night, we love t

Not sure what to cook on a Monday Night, we love this Mexican/Italian variation on a Canneloni. Always a hit in our household when Lynne cooks it.⁠
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Our new Tomato Pesto Salsa is perfect to simply add to spice it up!⁠
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Here is the recipe.⁠
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Mexican Cannelloni⁠
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Filling⁠
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
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Sauce⁠
60g butter ⁠
1 ½ tablespoons flour⁠
1 cup milk⁠
1 ½ cups chicken stock⁠
¾ cup Pesto Tomato Salsa⁠
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8 large flour tortillas⁠
750g sliced mozzarella cheese⁠
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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.⁠
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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.⁠
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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.⁠
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Serves 4-8⁠
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