Guindillas – Sweet Basque Peppers

Guindillas: mild green peppers from the Basque Country

Guindillas from Maison Ederki are mild green peppers from the Basque Country, as thin as green beans and pickled in vinegar brine. Fresh, crunchy, sweet-and-sour, with a very gentle heat. Not a firecracker of a pepper, but the classic companion for any Basque apéritif.

Guindillas, known as piments basque doux in the Basque Country, are mild green peppers from Maison Ederki, the gourmet producer based in Mouguerre near Bayonne. Thin and long like green beans and pickled in vinegar brine, they are fresh and crunchy to the bite, with a sweet-and-sour, rather mild heat.

Straight from the jar, the Guindillas shine bright green, slender and glossy in their clear brine. They have a tangy, fresh aroma of vinegar and herbs that is enough to whet anyone’s appetite. You pick one up by its small stem, dip it back into the brine for a moment, and take a bite—that is how a convivial evening begins in the Basque Country.

Crunchy, sweet-and-sour, mild heat

When you bite into them, the pepper crunches, followed by the brine: tangy and fresh, slightly sweet, with a heat that only tickles briefly.

Guindillas come in two temperaments: doux (mild) and forts (spicy). These are the mild variety, friendly to any palate, even for those who don’t usually like things spicy. Crunchy, tangy, zesty—that’s how every pepper comes across.

The thin, elongated pepper stays firm and crunchy in the vinegar brine, and its sweet-and-sour liquid awakens the appetite rather than numbing it. The heat is there, but it only tickles for a second before vanishing. You nibble one, then the next, and suddenly the jar is half empty.

The classic companion for pintxos

In the Basque Country, the Guindilla is part of every apéritif, alongside meat and cheese platters, and, of course, pintxos, the Basque version of tapas.

Their most famous appearance is in the Gilda: a Guindilla, an anchovy, and an olive, all skewered together. Invented in 1946 in a San Sebastián bar and named after the film star Rita Hayworth, it is considered the original pintxo. It tastes best exactly like that, with an olive with anchovy on the side.

In the bars of the Basque Country, you often pay at the end based on the number of skewers left on your plate—and the Guindilla is included in almost every one. During a poteo, the crawl from bar to bar, it is your loyal companion.

Guindillas are also delicious on their own, served with grilled meat, rice, or fried potatoes, where their acidity cuts through the richness. Added to a buttered sandwich, they provide a fresh kick, and when chopped, they season potato salad or tartare sauce. You can find more pickled and fermented specialties right next door.

From the Basque Country, in jars since 1942

Maison Ederki has been preserving the flavors of the Basque Country since 1942—from appetizers to dessert.

The small company, employing about 18 people, is based in Mouguerre, a village above the Adour River near Bayonne. Ederki works hand-in-hand with local farmers and producers; these Guindillas, typical Basque peppers, are pickled fresh and crunchy in vinegar brine without losing their bite.

The spicy Paté basque is a perfect match for the Guindilla, and you can find the entire Maison Ederki range right next door.

Net weight 400g – Drained weight 150g