Marmellata di Peperoncino Affumicato Messicano Encona

That first spoonful nearly tipped me over the edge of my chair, the heat creeping in right after the deep, sticky sweetness hits your tongue. It’s exactly the kind of balance the description promises, and it’s been fantastic slathered over grilled chicken.

Spread it on a cheese toastie last night and the smoky sweetness clung to every bite while the heat crept in right after. That balance of rich, sticky jam and slow-burn chilli is exactly what I hoped for.

I was a bit worried it would be all heat and no flavour, but that roasted chilli depth really comes through behind the sticky sweetness. Perfect spooned over a sharp cheddar on toast for a quick lunch that feels far more decadent than it should.