Piparra peppers are slender, mildly spicy green chili peppers traditionally grown in the Basque Country of Spain. These long, thin peppers are pickled to preserve their vibrant, grassy flavor and gentle heat. Their delicate spice and briny tang make them a favorite in Spanish tapas, often served simply with olives, cured meats, or anchovies.
In the kitchen, piparras are a versatile addition to charcuterie boards, pintxos (small bites), or grilled seafood. Their mild heat and lively acidity cut through rich, fatty foods, making them an ideal pairing with jamón ibérico, cheese, or oily fish. You can also chop them into salads, skewer them with olives and peppers for cocktails, or use them as a punchy garnish for sandwiches and burgers.