These delicious little peppers are a favorite treat in the Basque Country. With a crisp bite and mild spiciness, they are delicious as a tapa by themselves or skewered with cheese or anchovies. We love them on salads, and they are great in bloody marys and martinis.

The thin green peppers are picked early and packed in white wine vinegar creating a tangy and perfectly spicy treat. (They have the heat of something like a banana pepper but they are more delicate and complex.)

They are a favorite with guests. We find that they disappear very quickly and pair perfectly with a good cheese and a crisp white wine.