To taste in the Axoa, the piperade, stew or omelets. To prepare veal, rabbit or lamb meats and pot-au-feu (boiled meats with vegetables). With grilled fishes. In a salad with tomatoes and onions. With the gaxuxa rice and in all the basque cuisine recipes. In warm meals, make the pepper "sweat"in a hot pan, and use it like a fresh vegetable.

Composition : Hand-gathered Espelette red pepper, water, vinegar, Bayonne salt (about 6 peppers).

Craftsman : BiPiA

Origin : Larressore, Pays Basque (France)

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