The 2025 chilli pepper flake blend is here.
At Fat Tomato, we grow a wide variety of chillies and peppers each year - from fiery hot to gently sweet - with some crops yielding just enough for our own kitchen. One of our long-standing favourites is the Lemon Drop chilli, cherished for its bright, citrusy heat that lifts everything it touches.
Our polytunnel is home to an ever-changing mix of varieties, including Habanero, Jalapeño, Tequila, Tabasco, Padrón, Poblano, Serrano, Goat Horn, Mila’s Bulgarian, Hankham Horn, Lipstick, Love Apple, Habanada, and Yolo Wonder, to name just a few. We use them for pickling, sauces, salsas, stuffing, frying - and, of course, drying for our annual chilli flake blend.
Over the years, Anthony has refined this blend, adjusting it each season depending on the harvest and the unique flavour of each pepper at different stages of ripeness. The 2025 blend was created from chillies picked at varying stages - some fully ripe for fruitiness and warmth, others harvested green to capture their fresh, grassy tang.
This year’s blend features four standout chillies: Lemon Drop, Orange Habanero, Jalapeño Ruben, and De Cayenne, alongside two sweet peppers: Mila’s Bulgarian and Lipstick.
The chillies are dried low and slow in our dehydrator, then crushed and blended to create a mild, flavour-forward flake with fruity, earthy, lightly smoky notes - a versatile seasoning for everyday cooking. We use it to flavour a variety of our condiments, including our Peach BBQ Sauce and Golden Tomato Jam. A little goes a long way.
Delicious sprinkled over roasted potato wedges or vegetables, in salad dressings and marinades, or over fried eggs with sourdough and plenty of salted butter.
Presented in a 25g glass-cork jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
The 2025 chilli pepper flake blend is here.
At Fat Tomato, we grow a wide variety of chillies and peppers each year - from fiery hot to gently sweet - with some crops yielding just enough for our own kitchen. One of our long-standing favourites is the Lemon Drop chilli, cherished for its bright, citrusy heat that lifts everything it touches.
Our polytunnel is home to an ever-changing mix of varieties, including Habanero, Jalapeño, Tequila, Tabasco, Padrón, Poblano, Serrano, Goat Horn, Mila’s Bulgarian, Hankham Horn, Lipstick, Love Apple, Habanada, and Yolo Wonder, to name just a few. We use them for pickling, sauces, salsas, stuffing, frying - and, of course, drying for our annual chilli flake blend.
Over the years, Anthony has refined this blend, adjusting it each season depending on the harvest and the unique flavour of each pepper at different stages of ripeness. The 2025 blend was created from chillies picked at varying stages - some fully ripe for fruitiness and warmth, others harvested green to capture their fresh, grassy tang.
This year’s blend features four standout chillies: Lemon Drop, Orange Habanero, Jalapeño Ruben, and De Cayenne, alongside two sweet peppers: Mila’s Bulgarian and Lipstick.
The chillies are dried low and slow in our dehydrator, then crushed and blended to create a mild, flavour-forward flake with fruity, earthy, lightly smoky notes - a versatile seasoning for everyday cooking. We use it to flavour a variety of our condiments, including our Peach BBQ Sauce and Golden Tomato Jam. A little goes a long way.
Delicious sprinkled over roasted potato wedges or vegetables, in salad dressings and marinades, or over fried eggs with sourdough and plenty of salted butter.
Presented in a 25g glass-cork jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
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