Confiture de piments fumés mexicains Encona

Tried a dollop on grilled chicken last night, and that sweet-smoky balance with just enough heat absolutely made the meal. Sticky consistency spread perfectly without being messy.

I spread this on toast and even a tiny dab has that deep, smoky kick from the roasted chillies. The sweetness comes first, then a slow burn that lingers just enough.

That sticky, rich sweetness clings to the back of your throat right before the smoke takes over again. Spread it on a sharp cheddar grilled cheese and you've got a perfect little culinary tug-of-war.