Piment d’Espelette Pepper Jelly from La Maison du Piment—made with ripe, freshly-harvested Basque Espelette peppers—is inspired by producer Vincent Darritchon's mother Marie-Jeanne's recipe.
Her prized gelée starts with a purée of just-picked peppers. The red pepper coulis is gently cooked in a copper bain-marie with sugar and a touch of vinegar to create a silky, smooth jelly with a nuanced fruitiness and a warm, building heat.
This sublime, mildly spicy condiment is made for cheeses of all kinds—from luscious triple-crèmes and fresh goat cheese to creamy blues like Fourme d'Ambert and St. Agur.
Open a Jar & Shop Piment d'Espelette Pepper Jelly ➤
5 Ways to Use Piment d'Espelette Pepper Jelly
1. Start your fête with an easy appetizer: Top toasts with fresh goat cheese and garnish with Piment d’Espelette Pepper Jelly.
2. Raise a glass to liberté, egalité et fraternité: Drizzle Piment d’Espelette Pepper Jelly into bubbly for a Kir Basque.
3. Pork, meet your new meilleur ami (best friend): Slather flame-kissed pork chops with Piment d’Espelette Pepper Jelly as they are coming off the grill.
4. An easy yet très chic side: Toss grated carrots with a simple dressing of extra virgin olive oil, lemon juice, a spoonful of Piment d’Espelette Pepper Jelly and a pinch of Piment d’Espelette AOP powder. Finish with a flourish of chopped fresh parsley and a sprinkling of crunchy fleur de sel.
5. Finish on a sweet and spicy note: End your feast français with a platter of grilled stone fruit—like plums and nectarines—adorned with tangy crème fraîche and lashings of Piment d’Espelette Pepper Jelly.
A Pepper Above the Rest
Piment d'Espelette AOP
Authentic Piment d’Espelette AOP has long been loved by the best chefs around the world for its fruity flavor, fragrant red pepper aroma and gentle spice. This coveted pepper powder—hailing from the Basque region of the southwest France—has a warm, food-friendly heat that complements many types of cuisines.
Read more about this must-have spice and our 7 favorite ways to use it ➤
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