Sweet Piparra Peppers — Mild Guindillas, No Heat

Large sweet piparras: sweet guindilla peppers with no heat, tender and with a touch of EVOO. For gildas, aperitifs and hearty stews. Buy online.

Ideas to enjoy them

• To make gildas.
• With beans and hearty stews.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Best before: minimum 3 months from purchase. The exact date is on the label. Once opened, keep refrigerated with the piparras covered in their liquid.

Not spicy: sweet, mild chili peppers suitable for the whole family — the elegance of piparra without the heat.
Large size and uniformity: selected piece by piece — piparras that can be served whole and look good on the plate.
Low acidity and just the right amount of salt, with a touch of extra virgin olive oil that rounds out the flavor.
Firm yet tender texture — the characteristic "snap" of good piparra.
Selected by SalazonArte for their stall at the Central Market of Valencia.

Flavor: delicate and balanced — vegetal, fresh, with low acidity and a gently saline finish. Zero heat.
Texture: firm to the bite, tender inside, string-free.
Color: golden yellowish-green, typical of quality pickled guindilla.

Vacuum-packed. Net drained weight: 500 grams approx.

Average values per 100 g
Energy: 110 kJ / 26 kcal
Fat: 1 g — of which saturates: 0.2 g
Carbohydrate: 3 g — of which sugars: 1.5 g
Protein: 1 g
Salt: 2.5 g

In the "gilda," its throne: the piparra is the green third of the canonical gilda — with our anchovies and a good olive, you make it yourself at home.
Whole, like in the North: on a small plate with a drizzle of EVOO and salt flakes — that's how they are served in San Sebastián bars.
With stews: the traditional garnish for Tolosa beans, lentils, and stews — its mild acidity cuts through and refreshes.
With grilled meats and fish: the green counterpoint that works like a pickle and decorates like a flower.
On boards and appetizers: they add verticality, color, and an elegant acidic touch among cheeses and cured meats.
The house tip: serve them cold but not icy, and with a drop of their liquid on top — dry, they lose their charm.

Sweet chili peppers of Basque tradition — the piparra is a daughter of the orchards of Gipuzkoa and the soul of Northern Spain's culinary traditions. Chosen by SalazonArte for their pickle counter at the Central Market of Valencia.

In refrigeration, with the gherkins always covered in their liquid and the container tightly closed.

Chilli, water, salt, vinegar, extra virgin olive oil (1.5%), flavor enhancers (E-621, E-627 and E-631), spices, acidity regulators (E-330 and E-270), preservatives (E-202 and E-211), natural flavouring, antioxidant (E-300) and sweetener (E-954).