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Espelette Pepper Jelly
Produced By: La Maison du Piment
in Nouvelle-Aquitaine, France
This sublime, spicy jelly is a family inspiration from La Maison du Piment, French Basque makers of Piment d'Espelette AOP. It contains 15% freshly harvested, ripe Espelette peppers, which confer a spicy, fruity taste and aroma. It’s very versatile, and—unlike many other pepper jellies—it has a warm, food-friendly flavor rather than a fiery heat. Also, the size is perfect for a diversified pantry: plenty, but not too much!
It is only produced once a year, during the harvest. Producer Vincent Darritchon works from a recipe his mother Marie Jeanne created in 1998 in the kitchen of La Maison du Piment. First, he gently heats a fresh red pepper coulis in a four-gallon copper bain-marie, then he uses this small-batch coulis to make a beautifully balanced jelly.
Product Code
81424
Unit Size
100 gr/3.5 oz
Unit/Case
12
Case Weight
2.7 kg/6 lb
Unit Price
**
Case Price
**
UPC Code
3-760141-020028
- Toss with oven-roasted chicken wings.
- Finish deviled eggs with droplets of the jelly.
- Serve with foie gras.
- Drizzle on top of traditional cheesecake or over a chocolate torte.
- Make a peanut butter and espelette pepper jelly sandwich.
- Use it as a glaze for oven-roasted duck thighs.
- Beautiful with rare meat like duck or boudin noir.
- Add a spoonful to bubbly and make a Kir Basque.
- Drizzle over fresh goat cheese and serve with crackers.
This sublime, spicy jelly is a family inspiration from La Maison du Piment, French Basque makers of Piment d'Espelette AOP. It contains 15% freshly harvested, ripe Espelette peppers, which confer a spicy, fruity taste and aroma. It’s very versatile, and—unlike many other pepper jellies—it has a warm, food-friendly flavor rather than a fiery heat. Also, the size is perfect for a diversified pantry: plenty, but not too much!
It is only produced once a year, during the harvest. Producer Vincent Darritchon works from a recipe his mother Marie Jeanne created in 1998 in the kitchen of La Maison du Piment. First, he gently heats a fresh red pepper coulis in a four-gallon copper bain-marie, then he uses this small-batch coulis to make a beautifully balanced jelly.
