Piparras are small, thin pickled peppers with a warming chilli heat. Also known as guindillas, they are a speciality of the Basque region in northern Spain. Here, you will find them served as a pintxo known as a gilda - a toothpick skewer with a briny olive, pickled pepper and an anchovy.
Serve these pickled chilli peppers with Spanish cider, cheese and cured meats. Their acidity will cut through the richness of spicy chorizo and smoked cheeses. Piparras are also good in salads, sandwiches, sauces and pizzas. You can serve them with tinned fish like bonito tuna or anchovies or use them to garnish a Bloody Mary.
Ingredients: Chili pepper, water, wine vinegar (sulphites), salt, acidulant: citric acid (e-330) and antioxidant: ascorbic acid (e-300)Allergy advice: For allergens see ingredients listed in bold.
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