Wild Mountain Capers in Sea Salt
Taste the true earthy, tart flavor of the caper berry with these salt-packed, Tunisian-grown wild mountain capers. Once you have a real caper without interference from factory-made vinegar you will never go back. All you need to do is rehydrate them in water for 20 to 30 minutes to get rid of the salt they are preserved in. They’re a great addition to this Creole chicken with plantation rice, or a Spanish-style beef stew. And sometimes simple is better, so add them to a salad of tomatoes and feta, or sprinkle a few over scrambled eggs.
- 3.5 oz