Guernica peppers | CUESA

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Guernica peppers

The mild Guernica pepper—named for a town in the Basque region of Spain that was bombed during the Spanish Civil War—is generally prepared in a similar way to the Padrón pepper: lightly charred and then tossed in olive oil and sea salt. While the Padrónes can occasionally have quite a bit of heat to them, the Guernica’s are consistently sweet and mild and the larger peppers are marvelous stuffed with goat cheese and fried.

In Season


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »