Around Christmas we went to visit Mr Mexico, my sister’s boyfriend. Now, I have a bad habit when I visit other people’s houses I will, at some point, open their fridge to inspect the goods. I can’t help it! Curiosity gets the better of me. Now, curiosity usually kills the cat. But I’m not a cat, and this time I was rewarded. Sitting there quietly tucked up in the fridge door was a petite glass bottle with a charming little wooden cap. On the label there resided a beautiful woman, her thick brunette locks tied back and a feminine white tunic shrouded her shoulders. The bottle contained a flaming, shimmering, orangey-red liquid. I was immediately enchanted. “What’s this?” I asked with no hesitation. “Oh… that’s Cholula. She’s very nice.”
Yes. Yes she is. Forget Tabasco Sauce people. Cholula is the one for me. To quote their website, “Cholula’s blend of piquin peppers, chile arbol and signature spices enhances food flavours without overpowering them. It’s a combination that has defined Cholula as The Flavourful Fire” I couldn’t agree more. There is more to Cholula than just heat, she’s sweet too. You won’t just have the best night of your life, she’ll make you breakfast in the morning. And that breakfast will be delicious!
Cholula goes with everything. Eggs, Meat, as a salad dressing, nachos, soups, pizza, rice. And therein lies the problem. Mr Mexico was running out of Cholula! His parents would send him care packages from Mexico every once in a while, so he had to start rationing it out. I was lucky to even try it. A few weeks later, I mentioned Cholula to my mum and how I was planning to import some myself. And she casually said. “Oh, is it this stuff?” and proceded to unveil a bottle of the prized elixir from out of her pantry.
YOU CAN GET THIS STUFF IN COLES!! GO THERE NOW!!!
(Just realised this may look like I love Coles – but really…I just love Cholula. )
So Cholula for everyone! It’s just lovely. My sister made some Nachos with Guacamole and a simple salad for lunch this week and we drizzled some Cholula over the corn chips. I’ve had it with eggs on toast, I added it to a sauce to go atop of Chicken Parmagiana and I just made a salad with a Cholula-based salad dressing.
Viva La Mexico!