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.

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About CUESA

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