Our Hot Pick: Piment d'Espelette Pepper Jelly
A Family Recipe Made with Basque Espelette Peppers
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.
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.