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Bolner's Fiesta

Bolner's Fiesta Chili Lime Seasoning

6 oz
$3.00 each($0.50 / oz)

Aisle 7

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Our Chili Lime Seasoning is our traditional Chili Mix with a kick. When added to your favorite Tex-Mex recipes, you’ll enjoy a fresh hint of citrusy goodness.
This specific seasoning is often used to add flavor to any type of protein. From chicken, to seafood to beef, it enhances the natural flavors as well as gives it a little something extra that will leave your mouth watering. Our Chili Lime Seasoning can also be used in dips, sauces, marinades and even as a dry rub.
Some of the nontraditional ways to use Chili Lime Seasoning is to sprinkle over fresh cut watermelon, on top of fresh baked chips and even over popcorn for a lighter snack giving you a hot, tangy and delicious treat.
Bolner’s Fiesta Chili Lime seasoning is made top quality ingredients. This custom blend of flavours will add a tangy zest to many meals.
Bolner’s Fiesta Brand Chili Lime Seasoning is a blend of select red peppers, spices and lime powder. Bolner’s Fiesta Brand Chili Lime Seasoning is the easy way to add fiery red pepper flavor and zesty lime zing to fresh fruit or any of your favorite foods.

Highlights

  • Nutrition Facts

    192 servings per container

    Serving Size
    0.25 tsp
    • Amount Per Serving
    • Calories0
      Calories from Fat0
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Sodium
      • 130mg
      • 6%
    • Total Carbohydrate
      • 0g
      • 0%
    • Protein
      • 0g
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Chili Pepper, Salt, Sugar, Citric Acid, Silicon Dioxide (Free Flow Agent), Cayenne Pepper, Lime Crystals [Natural Lime Flavor, Sucrose, Silicon Dioxide (Free Flow Agent)] and FD&C Red #40.
  • Directions: For a tangy treat, sprinkle chili lime seasoning on your favorite fruits, veggies and snacks.
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