Espelette whole red pepper
To give a spicy touch to your salads, ratatouille or meat meals.
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.
Hand-gathered Espelette red pepper, water, vinegar, Bayonne salt (about 6 peppers).