Spanish Piparras, Ibarra Chili Peppers - 12.2 oz or 4.1 lbs, by Agiña Piperrak, Spain.

"Piparras" or "Guindillas de Ibarra" are a variety of chili peppers renowned for their mild heat and vibrant taste. Grown with care according to strict guidelines in the Basque region of Spain, these slender peppers add a delightful zing to your culinary creations. Their crisp texture and tangy notes make them a perfect complement to tapas, salads, and various entrées. Imbue your recipes with the distinct essence of these premium guindillas de Ibarra, adding a touch of Spanish charm to every bite.

As a Snack
As they are tender and mild, Ibarra Chilli Peppers with Eusko Label are ideal for making snacks. Try them in Gildas, tuna salads, smoked salmon rolls, in a terrine with pickled anchovies, or simply after seasoning with a bit of salt and olive oil.

As an Accompaniment
They are traditionally eaten with beans, especially with Black Beans from Tolosa, but due to their special mildness, many dishes are made using these chili pepper as an ingredient: bean terrine, cod millefeuille, salads, etc.

Ibarra Chili Pepper and Octopus Skewers
On a skewer, alternate Ibarra chili peppers and pieces of boiled octopus. Sprinkle with paprika and olive oil.

Salmon Roll
Roll up a slice of smoked salmon with two or three Ibarra chili peppers inside.

Cod Steak with Ibarra Chili Peppers
Fry the cod with a few pieces of garlic. Once golden, place on a bed of chili peppers and sprinkle with parsley and olive oil.

Potato, Ibarra Chili Pepper, and White Tuna Millefeuille
Marinate a thin slice of white tuna in lemon and oil for a few hours. On a slice of bread, place a slice of marinated white tuna, a slice of boiled potato, and some Ibarra chili peppers.