Jelly of Espelette chilli pepper

Use this Espelette chilli pepper jelly in verrines, with hard cheese, white fish, in creamy sauces, on white meat, with foie gras or in sauces. Perfect for enhancing vinaigrette, instead of mustard and for true chilli lovers, why not treat yourself to a little spoonful just like that!

Espelettechilli pepper 

The emblem of Basque cuisine! It gets its name from the delightful little village of Espelette tucked away at the foot of the Basque mountains. Although it’s considered as one of the emblems of the Basque country, it was originally brought back from South America by Christopher Colombus in the 16th century. Its Protected Designation of Origin status means that all the farmers must comply with the specifications that set out the geographical area where the chilli pepper can be produced and certain rules which guarantee the quality of the chilli pepper.