Espelette pepper is a cornerstone of Basque cuisine. And it’s about time the rest of the world caught on to this remarkable spice. It's distinguished by its balance of strong yet soft flavors, because while this name-protected AOC and AOP pepper is sweet, its mild heat builds and lingers. It has the treasured AOC (Appellation d’Origine Controllee) and AOP (Appellation d'Origine Protegee) certifications, which means that only peppers strictly grown in this region, specifically in 10 villages, including Espelette, in northern Basque country, can be called Espelette peppers. This sauce, made for grilling, provides a wonderful way to introduce Espelette peppers into your favorite recipes.

Made simply from olive oil, salt, garlic, Espelette pepper, and Provencal herbs, drizzle this sauce liberally when grilling meats and vegetables. Also excellent on seafood, fish, and pizza, you’ll love the deep fiery flavors and tingling sensation that comes with using this zesty condiment. Try it on omelets (or eggs served any style), potatoes, and in white bean soup.

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