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Claudia Castellanos, Author at Black Mamba Chilli
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Claudia Castellanos

Think outside the box

By | Greener than jalapeños | No Comments

Sustainability is at the heart of all we do here at Black Mamba in Swaziland – from how we grow our chillies, to how we pack our products!

So we LOVE our new packing tape, which is not only made of 100% recycled paper, but is completely biodegradable! (It will make our boxes pretty too!)

Black Mamba: tastes good, looks good, does good.  That’s our HOT promise.

To find out more about what makes us green (apart from our jalapeños!) click here.

Black Mamba just got bigger…

By | Hot & happening | 2 Comments

Introducing the new Black Mamba! Like a real snake, we’ve shed our old skin to embrace a fresh new look, which represents the brand we are today.

We hope you love it as much as we do. Our new bottles are 55ml bigger – growing to 180ml – so you can enjoy even more dangerously tasty bites!

To celebrate our new look, we’re welcoming some new faces to the Black Mamba family! Our Pineapple Chilli Sauce adds a sweet addition to our sauce range. And the tropical flavours continue with our new Spicy Mango Chutney!

Our earthy Beetroot Ginger Chutney is delicious with goats cheese. And fans of our Chipotle Chilli Sauce, will love our new Chipotle Chilli Paste!

To see the full range, click here or if you’re interested in stocking our products, click here to request a catalogue.

Inspired gifts for food lovers

By | Hot & happening | No Comments

If you’re yet to visit our shop at Swazi Candles Craft Centre, you’re in for a treat!

As well as the full range of our tasty chilli products -including our HOT Black Mamba branded clothing- we also sell a carefully-curated collection of the finest gourmet foods in Southern Africa – from organic chocolate to Fair Trade coffee – & eco-kitchen accessories too!

We’ve now closed our shop at Ngwenya Glass, but fans across the border can find our products at a range of shops across South Africa & online. We also have online stores in the UK & Germany.

To see all our stockists, or to order online, click here

Fresh & fair trade

By | Greener than jalapeños | No Comments

We’re proud to be providing a fair trade income to our chilli growers and are now reaching even more organic farmers, thanks to our partnership with Guba.

Every year, Guba trains dozens of Swazi farmers in our community in the principles of permaculture and organic farming and we buy the fresh produce from their thriving kitchen gardens.

That means that every chilli included in our products has been hand-reared with tender love and care. And you can taste the difference!

We believe our chillies can change the world! To find out more, click here.

Jalapeño & Coriander Pesto Prawn Salad with Mango

By | Recipes | No Comments

Natalia Gaviria is a top New York chef, with the heat of Colombia in her blood. So she’s been enjoying getting creative with our HOT products!

Try her dangerously tasty recipe with our Coriander & Jalapeño Pesto… A salad like you’ve never tasted before!


¼ cup Black Mamba Coriander & Jalapeño Pesto

1 lb medium prawns (about 35-40), peeled and de-veined, but with the tails still on

2 tbsp olive oil

2 tbsp lemon juice

6 cups of your favourite salad greens (rocket, romaine lettuce, etc)

1 semi-ripe mango, peeled

1 tspn red pepper flakes

Salt and pepper to taste

Serves: 4 people

In a medium bowl, toss the prawns with the Black Mamba Coriander & Jalapeño Pesto. Make sure all the prawn is covered with the pesto. Use more if necessary. Marinate for 10 minutes in the fridge.

In a large skillet pan, over med-high heat, heat up the olive oil and sauté the prawns for two minutes on each side or until fully cooked through.

Turn off the heat and pour the lemon juice over the prawns, add salt and pepper and toss well while still hot and in the pan.

Toss the greens lightly with some olive oil, salt and pepper and place on one plates.

Lay the prawns over the salad greens.

With a peeler, shave off pieces of mango and add to each plate.

Finish off with a sprinkle of red pepper flakes.”

For more recipes to try with our products, click here

Cayenne & Basil Pesto Corn Muffins

By | Recipes | No Comments

Natalia Gaviria is a Colombian chef living in New York City. She is the author of four cookbooks and was previously a contestant and winner on the Food Network’s television series Chopped!

We let her loose with a jar of our Basil & Cayenne Pesto and she sent us back this HOT recipe… Thanks Natalia!

Give it a try!


5 tbsp Black Mamba Basil & Cayenne Pesto

1 cup yellow cornmeal

½ cup flour (all purpose)

3 tbsp sugar

2 tsp baking powder

1 tsp salt

¾ cup fresh corn kernels

¼ cup whole milk or plain yogurt (full fat)

¼ cup unsalted butter, melted

1 egg, beaten

Makes: 24-26 mini-muffins

Pre heat the oven to 350 F. Butter an 8” x 8” pan or 2 (12) mini muffin tins.

Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Set aside.

In a blender or food processor, blend the corn kernels, Black Mamba Basil & Cayenne Pesto and milk. Add these ingredients to the dry ingredients until well mixed. Finish the mixture by adding the butter and egg. Blend well and pour the batter into the greased pan.

Bake for 20 – 25 minutes until a toothpick inserted in the centre comes out clean. (Bake for 12-15 minutes for mini muffins).

Serve with additional Black Mamba Basil & Cayenne Pesto or butter.”
For more recipes to try with our products, click here

Grilled Salmon with a Black Mamba Cayenne crust

By | Recipes | No Comments

Hayley from London is a ssserious food-lover! She’s our first #myblackmamba winner.

Here’s her HOT homemade Black Mamba recipe…

“This recipe is true on-the-go food. Made in moments with minimal effort and only 3 ingredients, the delicious crust is set off with a cayenne kick from Black Mamba Basil & Cayenne Pesto.

1 tbsp Black Mamba Basil & Cayenne pesto
1 slice of crusty wholemeal bread
2 fillets of salmon
Oil for greasing the pan
A slice of lemon for garnish

Blitz the bread in a blender until you reach a fine crumb.

Mix together the pesto with the breadcrumbs, make sure it is well mixed but not too moist.

Lay the crust over the top of the salmon.

Sizzle skin side down in a pan for 3 – 4 minutes.

Slide under the grill until the crust has browned and the fish flakes apart with ease.”

Slither into our new snake den at Swazi Candles!

By | Hot & happening | No Comments

Watch out #chilliheads of Swaziland! There’s a Black Mamba on the loose & it’s made it’s den at Swazi Candles Craft Centre!

That’s right, we’ve just opened our sssecond Swaziland shop, this time in Malkerns Valley (and just a slither away from some great B&Bs, for #chilliheads from afar!)

With so many dangerously tasty products inside, we had to case our new den in a custom metal skin!

Step inside & be charmed by our deadly selection of Chilli Venoms®, plus new t-shirts & accessories for our ssserious #chilliheads!

Our new #HOTspot is open everyday from 8-5. Swazi Candles Craft Centre, Malkerns M204, Swaziland

Enter if you dare!

Psss… For more updates from Black Mamba, follow us on Inssstagram!