Espelette Pepper Vinegar
These fruit pulp vinegars have endless uses; with a good balance of sweetness and acidity, they are bursting with fresh flavour. The texture is fairly viscous, which means that they work well reduced down after deglazing a pan, in a salad dressing, or even over ice-cream.
The Espelette Pepper is an aromatic style grown in the Basque Country. These high-quality peppers make a vinegar that can be added to a myriad of savoury food: use as a salsa with chopped cucumber and onion, or de-glaze a guineafowl pan with it for a lively sauce.
Ingredients: Alcohol vinegar 8' 42%, red pepper pulp 40%, granulated sugar, thickener: apple pectin, espelette pepper 0,5%, salt.
Best before 21,05.22