For cocktail time on a par with a...
These Basque peppers, better known as guindillas in the Basque country, are peppers that are generally served at cocktail time, replacing pickles, or with charcuterie.
also comes in mild intensity
For cocktail time on a par with a tapas bar in the Basque country, serve Basque peppers with a charcuterie board.
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
ideal at cocktail time or to replace pickles.Chef's tip: add Basque peppers to your charcuterie offerings.
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...