La Vaska Piparrak Basque Pickled Peppers

Thin-skinned, mild pickled chiles from the Basque Country in northern Spain, brined in white wine vinegar and water. Traditionally grown around Ibarra in Gipuzkoa, piparrak are eaten straight from the jar as a tapa, or skewered with an olive and an anchovy for a Gilda, the classic Basque pintxo. Part of Cúrate's Gilda Kit.

Product Details

• Origin: Basque Country, northern Spain (Ibarra, Gipuzkoa)
• Jar size: 14.5 oz (410 g)
• Shape: Narrow, 5 to 12 cm long, thin-skinned
• Taste: Mild, tangy, almost no heat
• Preparation: Brined in white wine vinegar and water

Why We Love It

Piparrak are a key ingredient in the Gilda -- the original pintxo! The tang holds up against the salt of the anchovy and the brine of the olive.

How to Use It

• Skewer with an olive and an anchovy fillet for a classic Gilda
• Serve straight from the jar with charcutería or cheese
• Set out with bread and Olivar Cúrate EVOO for dipping
• Chop into a vinaigrette for a bright and briney pickled edge