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

Piparras are long, thin peppers and very popular as tapas in Spain. At only 5-12 cm long, they are rather short, with thin skin and soft flesh. Piparras are quite rare, as the climatic conditions in the north (Basque Country and Navarre) allow for harvesting every two days between July and the end of October when the sun is shining, and every 15 days at other times. Pickled with a tangy flavor and a mild heat, they go well with a little salt and olive oil as an aperitif. They are also popular as Gilda skewers: Manzanilla olives stuffed with anchovies, accompanied by one or two piparras and an anchovy fillet - typical tapas can be so simple!