ideal at cocktail time or to replace...
Basque peppers are widely used and replace pickles, especially with charcuterie and typically Basque dishes. The spice intensity differs depending on the time when it was harvests. MILD peppers were harvested young, STRONG peppers were harvested later in the season. These crunchy peppers are in a blend of vinegar and water. They are grown in the Basque country and are the pride of the Ibarra region.
also comes in intensité forte
ideal at cocktail time or to replace pickles.
Chef's tip: add Basque peppers to your charcuterie offerings.
Piments verts, eau, sel, vinaigre, acidifiant: acide citrique et antioxydant: acide ascorbique.
Energie : 57kJ / 13.4kcal
Matières grasses : 0,4g
dont acides gras saturés : 0g
Glucides : 2,6g
dont sucres : 0g
Protéines : 0,7g
Sel : 2,5g
Fibres alimentaires : 0g
For cocktail time on a par with a tapas bar in the Basque country, serve Basque peppers with a charcuterie board.
ideal for seasoning cooked foods.
Subtly spice up all your dishes and grilled meats with this coarse salt with Espelette pepper.
Ideal sauce for meats and fish.Chef's tip: coat your meats with this compotée before grilling. This gives slightly caramelised flavours.
Goes beautifully with foie gras, cheese and asparagus.Chef's tip: replace vinegar with Espelette pepper jelly in your vinaigrette salad dressing.
ideal for making wonderful vinaigrette salad dressing or to go with grilled meats.
ideal to spice up your dishes served with sauce or to go with grilled meats.
Simmer your favourite ingredients and dishes with Ederki Basque sauce. Chef's tip: prepare a divine chicken basque-style by simmering the chicken...