Post & Courier FOOD by Hanna Raskin Jul 15 2014 5:05 pm
As peppers go, the espelette is not particularly hot: It’s a shade spicier than a poblano, but doesn’t have as much kick as most jalapenos. But it’s the espelette’s mildness, along with its smoky, sweet flavor and deep red coloring scheme, that’s made it popular in restaurant kitchens.
Where else you can try it
On the appetizer end of menus… Espelette aioli also appears on Vincent Chicco’s brodetto.
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