We are in the middle of the Piparra season and both the sun and the heat help the plant grow. The form of cultivation varies according to the farmer, as there are those who grow them in greenhouses and those who grow them in open-air gardens.

But what is clear is that it is a plant that grows very well both indoors and outdoors and with which you get fleshy pipes of good size.

The moment of harvesting the Guindilla de Ibarra is a key point, since they must be picked when they have reached their optimum size so that they can be blunt. And, for that, you have to be attentive to their growth and not let them grow too long. In addition, the bigger they are, the more they tend to bite and, usually, it is too strong and difficult to endure.

That’s why it’s best to pick them up when they are about 7 centimetres in size, to ensure that they fit perfectly into the jars and that they don’t bite.

Puncture the chilli peppers

Once we have all the pipes ready, there is one indispensable step that we cannot skip. Before starting to put the chilli peppers inside the jar, you have to prick them with a needle in different places so that later, when they are in contact with the vinegar, it can enter them.

All that is left is to introduce the pipes into the jars, add the mixture of vinegar and water in equal parts, and close the glass jars hermetically.

These jars should be kept for about three months, preferably in a closet where it does not receive sunlight. In this way, we will get in a period of time not very long, some very rich chilli peppers with which to make pintxos or with which to accompany other dishes, such as vegetables.