Green hot peppers from the Ribera market gardens, cut the day your order is prepared. Bigger and milder than a chilli. In season from June to October.
Long green hot peppers with thick flesh, cut the day we prepare your order. Bigger than a chilli and milder: there’s heat, but you can still taste the pepper. Each one is a little different, so taste a piece first. Left to ripen on the plant, it turns into the red hot pepper.
Fried whole with coarse salt, in a sofrito, in meat stews or pickled in vinegar. If one is hotter than you’d like, remove the seeds and veins.
In the fridge, in a paper bag or a cloth, they keep a week. For months, pickle or freeze them.
Price and quantity are on request, because they change quite a bit from one week to the next. Write to us and we’ll tell you what we have and what it costs.
You can see the rest in Vegetables.
This product has no fixed price because it changes with the season. Send us your enquiry and we’ll tell you what we have and what it costs.
