Piparras, also called guindillas, are the slender pale green peppers of the Basque Country, packed here in wine vinegar. Mild and tangy with a faint whisper of heat and a snappy texture - the acid reset your palate needs when you are working through a board of oily fish and cured meat. Free of gluten, nuts, soy and dairy. Skewer them with an olive and an anchovy for a Gilda, chop some into a salad, plonk a couple into your favorite sandwich or just lay a few alongside whatever's on your charcuterie board.
