Description
A chili cream at 80% hot peppers.
Hot chili peppers make up 80% of the jar, with 16% extra virgin olive oil, salt and wine vinegar to complete a four-ingredient list. The result is a dense, oil-rich paste with full heat: at 43 g of fat per 100 g, a thin layer carries a lot of flavour.
For restaurants and chefs. Spread it thin on bruschetta, crostini and canapés for the aperitivo, or brush it over grilled meat and vegetables just before plating. It also loosens into a pan sauce or a dressing for a quick spicy finish. The producer leaves the dose to taste, so start small: the chili content is high.
For specialty and Italian stores. Spicy condiments sell to customers who already cook with heat and want a jar that does the work for them. The low shelf price suits impulse buying, and it pairs naturally with ‘nduja and chili compote from the same producer. The four-ingredient label is an easy point to make at the counter.
Specs: 90 g, case of 24, shelf life 24 months, Calabria (Italy).
Nutrition per 100 g: 422 kcal, fat 43 g (saturated 7.4 g), carbohydrates 8.3 g (sugars 1.9 g), protein 1.1 g, salt 1.0 g.
