One of six of the official Basque peppers of Spain.
Guindilla or Ibarra chilies, as they are most commonly referred to, are a variety of indigenous chili, which is mainly produced in Gipuzkoa, Spain and in the area of the small town of Ibarra in particular, hence its official name of Ibarra. Guindilla simply means chili or hot pepper in Spanish.
Guindilla or Ibarra chilies are typically picked when young (immature), so you most commonly see them yellowish-green in color.
Thin-skinned, tender sweet flesh, mild flavored fruits are elongated, ending in a point and average between 2 -4 inches long.
Traditionally pickled in white wine vinegar with a little salt the difference provides a flavor quite different than the bold tang of chilies pickled in traditional white vinegar.
A simpler and quicker preparation method is frying them in olive oil and serving with a sprinkle of sea salt - think Shishito or Padron.
Second to pickling, they are gildas or tapas (think finger food). Although the modalities of preparation of gildas are multiple, the most typical and popular is that of a chilli pepper, accompanied by one or two stuffed olives and a fillet of anchovy in oil, all inserted in a toothpick .
Lastly, completely ripened red guindilla also have good use in the kitchen – they’re terrific dried and crushed into flakes for a mild and sweet alternative to common chili pepper flakes, and, as such, are the spice of choice for many traditional Basque meals.
Sold in a 2.5" pot.
(Photos courtesty of The Secret Seed Cartel )
GUINDILLAS de TOLOSA
SPECIES: C. annuum
HEAT LEVEL: Mild
FRUIT COLOR: Light yellowish green > Red
ORIGIN: Spain (Basque region of Tolosa)
SCOVILLE HU: 1000 - 2000
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