Terre Exotique Espelette Chilli Sauce, 100ml
Espelette chilli sauce has a rich, smoky flavour. It’s flavoured with Espelette chilli pepper from the French part of the Basque country. Terre Exotique adds vinegar to create a smooth, spicy paste.
Add a spoonful of Espelette chilli sauce to lentil soup or chicken Basquaise. The spicy, citrusy flavour is a great match for seafood. You can use it to marinade fillets of salmon before baking. Or, stir it into a seafood stew.
Espelette chilli sauce can be used as a spicy spread for wraps and sandwiches. Try stirring it through scrambled eggs or mixing with EVOO to make a salad dressing.
Terre Exotique pairs Espelette chilli sauce with cream and Parmesan to make a quick pasta sauce. Toss it with spaghetti, prawns and a handful of spinach. The sauce is creamy, spicy and totally delicious.
Store in a cool and dry place, away from direct light. Refrigerate after opening and consume within one month.
About Terre Exotique
Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born.
The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities. Each spice is carefully packed in pouches – the opaque packaging preserves the flavours and aroma of your spice, by protecting them from sunlight. So the ingredients stay at their best for longer.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Basque cider (43%), pdo spelette pepper pulp (28%), piquillos (17%), crystal vinegar, garlic, sugar, salt.
Allergy advice: For allergens see ingredients listed in bold. May contain celery, sesame, mustard and nuts.
