MATIZ PIPARRAS (6.4 OZ)

Cracked open a jar for my tapas night and the subtle heat with that tangy vinegar brine was exactly what I needed. The peppers are surprisingly tender, not tough at all.

These are the real deal—thin-skinned guindillas with a proper vinegar bite and just enough heat to wake up a sandwich without overpowering it. I tossed them on a tortilla with some cheese and it was the best lunch I've had all week.

Finally found pickled peppers that have that traditional Basque tang without being too mushy. They’re great sliced over a simple tortilla.