A clear jar of Himafesa guindilla peppers preserved in vinegar, showcasing premium whole green chili peppers. These Spanish-style pickled peppers add a tangy, mildly spicy kick to tapas, charcuterie boards, and Mediterranean recipes.
A clear jar of Himafesa guindilla peppers preserved in vinegar, showcasing premium whole green chili peppers. These Spanish-style pickled peppers add a tangy, mildly spicy kick to tapas, charcuterie boards, and Mediterranean recipes.
A clear jar of Himafesa guindilla peppers preserved in vinegar, showcasing premium whole green chili peppers. These Spanish-style pickled peppers add a tangy, mildly spicy kick to tapas, charcuterie boards, and Mediterranean recipes.

HIMAFESA Basque Peppers in Vinegar

Regular price$5.75
/
Shipping calculated at checkout.
Size

These delicious green peppers, known as "guindillas," are popular in Spain's Basque region. They are preserved in wine vinegar, giving them their pickled flavor with a slight kick of heat. But not so fiery. It’s the perfect flavor combo to bring a unique flavor to pintxos (skewered bites), and other Spanish dishes. 

We love these Basque peppers when building a gilda! A gilda is a typical basque pintxo that is comprised of a guindilla pepper, white anchovy, anchovy and olive. Make one at your next pintxo party! 

We have three different size formats for you to enjoy. 

SHIPPING NOTICE: If you qualify for free ground shipping, there is a 6 unit limit for the 150g and 12 units for the 600g. Any additional unit will require an additional shipping invoice to account for added weight. 
  • Size: 340g | 600g | 1850g
  • Region: La Rioja

Enjoy with your favorite pintxos or classic Spanish recipes. Slice and add to skewers with olives and anchovies, or cook into a stew or garnish a cocido.

Store in a cool or dry place. Keep out of direct sunlight. Once you open your jar, keep in refrigeration and use within a few weeks for optimal freshness!

Green guindilla peppers, white wine vinegar, water, salt, antioxidant (E-300). Preserved using traditional Basque methods.


Recently viewed