A staple in Basque cuisine, pickled guindilla peppers, known locally as Piparras show up on pintxos or as a snappy-tart counterpoint to rich stews. When we have friends over for dinner, we put them out on their own to snack alongside cured hams and salty cheeses. When we have friends over for brunch, they make the perfect bloody mary topping. Donostia is committed to sourcing these peppers sustainably and pickling them in white wine vinegar.
Ingredients: Ibarra Peppers, Water, Vinegar, Citric Acid, Salt, Ascorbic Acid
Country of Origin: Pais Vasco, Spain