Espelette to Urfa

Espelette to Urfa
Red pepper butter blend, after Ottolenghi

A sweet, smoky, savory blend of four red peppers, from the Basque Country to southern Turkey. It was inspired by Ottolenghi’s roasted cauliflower with chile butter, where big wedges of cauliflower and onion roast until browned and almost jammy.

Stir 3 fl oz of blend into 1 stick of melted butter with a splash of water or lemon juice. If you want, add a little tomato paste (not necessary, optional).  Toss it with chunky vegetables and roast hot. It’s made for cauliflower and onion, and it’s just as good with eggplant, squash or potatoes. It also works on chicken thighs, pork chops or tofu. Use leftover butter on eggs, grilled corn or warm bread.  

Ingredients: harissa powder, superfine sugar, kosher salt, Aleppo pepper, Espelette pepper, tomato powder, Urfa biber, granulated garlic.