Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Habanero Pineapple Fajita Recipe
These chicken fajitas present the perfect combination of spicy and sweet, featuring habanero powder alongside crushed pineapple.
Level of Difficulty:Easy
Cook Time:30 Minutes
Prep Time:30 Minutes
- 1 pound
white meat chicken breasts sliced thinly and into strips
- 2 tablespoons
- One 20-ounce can
- 3/4 teaspoon
habanero powder (divided into 1/2 tsp. and 1/4 tsp.)
- 1/8 teaspoon
crushed red pepper flakes
- 2 tablespoons
garlic cloves, minced
- 1 1/2
limes for juicing
medium white onion chopped into rings and then halved
- 1/4 cup
chopped red bell pepper
- 2 medium
green bell peppers cut into strips
- 2 1/4 teaspoon
ancho chile powder (divided into 2 tsp and ¼ tsp)
- 2 teaspoons
- 1/2 cup
- 8 fajita size
- 1/2 cup
grated Monterey Jack cheese
Fleur de sel salt to taste
Ground black pepper to taste
Drain pineapple juice into a small bowl to make marinade for chicken. Add juice from 1 squeezed lime, 1/2 tsp. habanero powder, red pepper flakes, 1 tablespoon chopped cilantro, 2 minced garlic cloves and fleur de sel salt and ground black pepper to taste. Whisk mixture.
Add chicken to habanero mixture, toss and marinate in the refrigerator for half an hour.
On a baking sheet, sprinkle 2 tsp. cumin and 2 tsp. ancho chile powder over halved onion rings and sliced green peppers. Add fleur de sel salt and ground black pepper to taste. Broil for 5-7 minutes or until peppers and onions have slightly blackened skins.
Heat oven to 400 degrees Farenheit (204 degrees Celcius) and add stack of tortillas wrapped in aluminum foil to warm.
Sautee marinated chicken strips for about seven to ten minutes in olive oil over medium high heat.
Remove tortillas from oven.
Add juice from half of a squeezed lime to crushed pineapple in a medium sized bowl. Add chopped red pepper, chopped white onion, 1 tablespoon chopped cilantro, 1/4 tsp. habanero powder, 1/4 tsp. ancho chile pepper with fleur de sel salt and ground black pepper to taste. Mix well with fork.
Serve chicken strips with lettuce, cheese and pineapple salsa in warm tortillas.
The leftover salsa goes well with tortilla chips!