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 is only produced once a year, during the harvest. Producer Vincent Darritchon, working from a recipe his mother Marie Jeanne created in 1998 in the kitchen of La Maison du Piment, shows wonderful restraint in his making. First, he gently heats a fresh red pepper coulis in a four-gallon copper bain-marie. He then uses this small-batch coulis to make a beautifully balanced jelly.
Why We Like It
This is a fun new idea. It’s really versatile, and—unlike other pepper jellies—it has a warm, food-friendly flavor that won’t rip your head off. Also, the size is right when you want to keep a diversified pantry: plenty, but not too much!
A KL Keller Exclusive