Spicy Basque Guindilla Peppers in Vinegar

Spicy Basque guindilla peppers in vinegar: thin, crunchy and with the lively kick of the north. For gildas, beans and exciting aperitifs. Buy online.

Ideas to enjoy them

• To make gildas.
• With beans and pulses.

Storage

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

Best by: minimum 3 months from purchase, kept refrigerated and covered in their vinegar. The exact date is on the label.

Truly spicy, in moderation: the characteristic lively kick of the green northern chili — present, straightforward, and balanced by the vinegar's acidity.
Hand-picked in season (July-October), at their tender best, before the skin hardens.
Thin, tender, and crisp — without strings or tough skins: the hallmark of well-selected early chilies.
In vinegar, traditional style: the pickle that enhances their fresh vegetal notes and tempers the spice.
The counterpart to our sweet piparras: same family, two temperaments — the sweet in oil for everyone, the spicy in vinegar for the brave.
Selected by SalazonArte for their pickle counter at the Central Market of Valencia.

Flavor: the northern balance — fresh acidity from the vinegar, green vegetal undertones, and a clean spiciness that comes and goes, leaving you wanting more.
Texture: firm and crunchy from tip to tail.
Color: vibrant green, the kind that brightens up any dish and plating.

Vacuum-packed. Drained net weight: 500 grams approx.

Average values per 100 g
Energy: 100 kJ / 24 kcal
Fat: 0.3 g — of which saturates: 0 g
Carbohydrate: 3 g — of which sugars: 1.5 g
Protein: 1 g
Salt: 2 g

Like in Northern Spanish tapas bars: on a small plate with a drizzle of EVOO and a sprinkle of salt — the perfect appetizer with just enough kick to order another round.
In a brave gilda: replacing (or accompanying) the sweet piparra pepper, for gildas with character — with our anchovies and olives, the full kit really packs a punch.
With stews: the classic accompaniment for beans, lentils, and chickpeas — their spicy acidity cuts through richness like nothing else.
With meats and grilled dishes: alongside a ribeye steak or ribs, they act as both pickle and hot sauce.
Chopped in vinaigrettes: a chopped guindilla pepper electrifies any salad or seafood dressing.
Our expert tip: the heat is mostly in the seeds and stem — bite from the tip if you want it mild, or go whole if you're ready to play.

Basque green chillies, hand-picked during the summer season at their peak of tenderness and pickled in vinegar according to traditional northern methods — the spicy pickle with the most pedigree in Spanish gastronomy. Selected by SalazonArte for their stall at the Central Market of Valencia.
- Each chilli is carefully selected to offer a consistent, fresh, and high-quality product.

Keep refrigerated and covered in their vinegar, preferably.
Once opened: keep tightly closed in the refrigerator; use clean utensils when serving.
The vinegar slightly mellows the spiciness over time — they are at their liveliest when freshly opened.

SULPHITES

Chili pepper, water, vinegar and salt. Preservatives E211, E202, acidulants E330, antioxidants E300, lactic acid E270.