This dip features rare espelette peppers, which are cultivated only in the French Basque region that includes just 10 villages. It’s so beloved that there is an entire festival dedicated to the pepper every October.
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While not a pure Espelette pepper puree, this creamy-smooth dip plays with the pepper’s distinct fruity, robust flavor, enhancing it with apple and spices. The apple and the white wine add sweetness that brings out the natural fruitiness of the red bell pepper, but the peppers also remain a prominent flavor in their own right. The wine also adds a pleasant tang that complements the slightly honeyed and bright notes that weave their way through the spread. This is somewhat reminiscent of a pepper jelly, but only because of the sweetness paired with the savory, and the red pepper flavor. Its creamy texture and layered complexity make it special, while the ripened pepper flavor truly evokes the south of France.
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Smear on a sandwich or on toasted or grilled bread before heaping with fresh tomato that’s been tossed with grassy EVOO, salt and pepper for a spin on simple Italian bruschetta, or just drizzle with olive oil for a satisfying accompaniment to salad. It also makes a wonderful base for a veggie tart—just spread a thin but even layer on top of your pastry before layering in the veggies and baking—or a dressing for our Spanish Grilled Vegetables, just substitute a spoonful or two for the honey in the recipe. We also love it instead of the pesto in our Soup au Pistou.
Consume shortly after opening.
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