Spicy Basque Guindilla Peppers in Vinegar | SalazonArte
Spicy Basque pickled guindilla peppers: thin, crunchy, and with a lively northern kick. For gildas, beans, and exciting appetizers. Buy online.
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.
Energy: 100 kJ / 24 kcal
Fat: 0.3 g— of which saturates0 g
Carbohydrate: 3 g— of which sugars1.5 g
Protein: 1 g
Salt: 2 g
Rich in vitamin C, strengthening the immune system. They help speed up metabolism and promote digestion. Known for their digestive and cardiovascular support properties. Natural source of antioxidants and nutrients, providing well-being and health.
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.
