Guindilla Peppers – $5.50
A traditional pepper of the Basque region, these guindilla peppers in wine vinegar are also referred to as piparras. Yellowish-green and narrow with an elongated shape, they’re mild, spicy-sweet peppers that add a subtle heat to numerous Spanish dishes. Sper on a toothpick with a manzanilla olive and anchovy for the classic “Gilda” pintxo found in bars throughout San Sebastian, or add them to a Blood Mary for a unique garnish.
Piquillo Peppers D.O. Lodosa -$8.00
Authentic fire-roasted piquillo peppers. The D.O. Lodosa designation of origin certifies these piquillo peppers are solely the preserved, entire fruit grown and prepared within an eight municipality area in Spain. It assures the highest-quality piquillo, with a spicy-sweet flavor suitable for numerous tapas, including being stuffed with bonito del norte tuna.
Piquillos are included in the Saveur 100 for 2015 with other top-quality foods). According to the publication, “haute canned food” Like these peppers are in fact, “hot” right now. Piquillo peppers have a triangular shape and rich, red color. Harvested by hand between the middle of September and November each year, the peppers are cleaned and fire-roasted, then one by one meticulously hollowed, skinned, and deseeded. Along with a complex flavor, the peppers are an excellent source of vitamin C, potassium, and calcium.
Cantabrian Anchovies in Olive Oil – $8.00
These premium Cantabrian anchovies from the waters of Northern Spain are wild-caught via sustainable fishing techniques and delivered fresh to the factory, pre-salted, cured in a “salmuera” brine of water, fat, and salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are famous for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, salt, and fish; nothing like anchovies found in typical supermarkets. For a quick pintxo skewer an anchovy fillet, a manzanilla olive, and a guindilla pepper on a toothpick to make the simple, classic “Gilda” found in bars throughout the San Sebastian. Pairs well with a good red wine from Rioja. European anchovies (Engraulis encrasicolus) are only found in the Cantabrian Sea and are one of the foremost delicacies in the Spanish tradition of preserving seafood and shellfish in jars and tins. With a short catch season that typically extends on ly from early march until the end of June, the unique qualities of the species, and the extensive work done by hand throughout the preservation process, the fillets command a premium price.
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