Piparras /Guindillas, mild hot peppers in wine vinegar, Navarrico

Piparras are long, thin peppers and are very popular as tapas in Spain. They are rather short at only 5-12 cm, have a thin skin and soft flesh. Piparras are quite rare because the climatic conditions in the north (Basque Country and Navarra) allow a harvest every two days between July and the end of October when the sun is shining, otherwise every 15 days. Pickled sour and with a gentle spiciness, they go well with an aperitif with a little salt and olive oil. They are also popular as Gilda skewers: Manzanilla olives stuffed with anchovies, one or two piparras and an anchovy filet: typical tapas can be so easy!