Description
Sweet first, hot at the finish.
A semi-soft compote of 66% hot chili peppers and 27% sweet peppers, cooked with sugar and lemon juice. Sugar gives the opening note and the chili arrives after, which is why it sits as comfortably beside cheese as beside roast meat. Practically fat free, at 0.1 g per 100 g.
For restaurants and chefs. Serve it with aged and blue cheeses on a tasting board, or next to roast pork, game and grilled sausages. The producer suggests 10-20 g per person on meat and about 100 g for a cheese board for four. A spoonful also lifts a dessert, for example with fresh ricotta or dark chocolate.
For specialty and Italian stores. Chili jam is a pairing many shoppers abroad already know from the cheese board, so it needs little explanation. It works in a gift box with a hard cheese and crackers, and as an add-on sale at the cheese counter. The producer’s dosing guidance answers the usual question of how much to use.
Specs: 110 g, case of 24, shelf life 24 months, Calabria (Italy).
Nutrition per 100 g: 191 kcal, fat 0.1 g (saturated 0 g), carbohydrates 46.7 g (sugars 46.2 g), protein 0.7 g, salt 0.33 g.
