Red hot peppers from the Ribera market gardens, cut the day your order is prepared. The green one ripened on the plant: hotter and sweeter underneath. June to October.
Long, glossy red hot peppers, cut the day we prepare your order. It’s the green hot pepper ripened on the plant: hotter, with a sweeter background.
In sauces and sofritos, roasted, in chilli oil, or dried and ground for home-made hot paprika. Removing the seeds and veins takes away a good part of the heat.
In the fridge, a week. To keep them all year, dry them: strung up somewhere dry and airy, or in the oven at a very low temperature.
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.
