A rich, sweet, tart and creamy Levantine dip or mezze traditionally made from fire roasted peppers and walnuts then spiked with garlic, and vinegar.

WE WORK WITH THE SEASONS

To work with the European seasons and ensure that all the ingredients going in to our products are the most flavourful we change our recipe with the seasons. In the warmer months of May through September we source red peppers grown outside under the scorching Sicilian sun. After charring, they are hand peeled in our Bermondsey kitchen and blended with single origin, single varietal Extra Virgin Olive oil, creamy French walnuts and uniquely complex heirloom chipotle criollo peppers from Veracruz. In the winter months (when the only peppers available are hydroponically grown in vast heated greenhouses) to keep our product on shelves and stay true to our sourcing ethos we switch peppers. Our team on the ground in Barcelona source us dried Choricero peppers that are grown and then dried in Summer.