
This pepper chutney is an ode to both the Mediterranean cuisine and Basque cuisine. Its aromatic notes enhanced by the Espelette Pepper create a harmonious and sunny assembly. Serve the Pepper Chutney on small toasted bread. Use it to deglaze a pan to make a sauce that will pair with prawns, fish, shell St Jacques or in marinade for white meat for perfumed grills.
Red Bell Pepper Chutney