These guindilla peppers were originally brought back to Spain from the Americas in the 16th century. The long thin fruit are allowed to ripen to a rich red colour before being dried. Prepared on strings these peppers are a popular decoration for deli's and restaurants as well as being highly versatile for cooking.
Hot and spicy, they provide warmth to stews and casseroles. They make a delicious Canarian hot sauce to compliment beans and pulses, burgers, lamb cutlets or steak sandwiches. Finely chopped into sizzling oil with garlic, these chillies are excellent with prawns or langoustines. For stews and soup recipes, hydrate the peppers with warm water before use.
EL SOL: El Sol was founded in 1978 by Andres Garcia in Rioja Baja. Using the best quality seed stock and taking advantage of ideal conditions for the cultivation of ripe peppers they produce dried guindilla, ñora and choricero peppers that are wonderful cooking ingredients.