The pepper ristra is a string of dried peppers that can be hung up. Each ristra is about 75 cm long and contains about 200(!) Basque guindilla peppers. The chillies are dried in a special and traditional way. The pepper ristra is a real eye-catcher in a restaurant/kitchen, but can of course also be used to flavour dishes. The guindilla peppers are mildly hot and are often used in Mediterranean cuisine. Delicious for making fresh salsa or pasta sauces.
The weight of the dried guindilla pepper ristra is ± 1 kilogram and can be ordered per piece.
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.
The pepper ristras have a long shelf life, but it’s important to avoid exposure to moisture, otherwise the dried peppers may go mouldy.
|Monday||from 8:00 to 17:00|
|Tuesday||from 8:00 to 17:00|
|Wednesday||from 8:00 to 17:00|
|Thursday||from 8:00 to 17:00|
|Friday||from 8:00 to 17:00|
|Saturday||from 8:00 to 12:00|