Gernika pepper

Piment de Gernika

What it is

Grown around Gernika-Lumo in Bizkaia and sold under its own Basque quality mark, which fixes the fruit small, slender and picked green, before the seeds have had time to build heat. Padrón is harvested larger and later, which is why one in a dozen bites back and a Gernika almost never does.

In the kitchen

Fry in a good depth of oil at 180 °C for barely a minute, until the thin skin blisters and turns papery. Salt after draining, never in the pan — salt on the heat pulls the water out and steams them limp.

Goes with

Olive oil Flake sea salt (Maldon) Garlic Egg Cod Chorizo

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

In season alongside

Chickweed Cucumber Frisée Green bean Lettuce Okra

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