Gernika Pepper crop
We are in the midst of the Gernika pepper season. With a very thin skin and sweet flavor, it is an essential ingredient in Basque cuisine during the summer season. Fried and sprinkled with a little salt, the Gernika pepper needs nothing more to become a true delicacy.
The Gernika peppers distinguish themselves from other vegetables by their size – they should measure between 6 and 9 centimeters – their thinner and smoother skin, their sweeter taste, and the fact that when fried, they don’t develop the typical toughness that alters texture and flavor. Gernika peppers are not spicy. However, Padrón peppers, which are smaller, with less flesh, and can lead to toughness, tend to be spicy.
Gernika Peppers at Sagardi Basque Country Chefs
Despite its simple preparation, usually in a pan and accompanied by a sprinkle of coarse salt, the green pepper has rightfully earned its place among the most demanding palates.
Thriving in humidity and moderately warm but consistent temperatures, Gernika pepper production ranges from the early spring months – April and May – to September and October.
This product requires careful monitoring. It’s crucial to harvest it at its optimal time, between thirty and sixty days after planting, without letting it ripen too much and ensuring it adheres to its characteristic size and textures.
Have you already tasted Gernika peppers at our restaurants?
Make your reservation and enjoy our seasonal products straight from the garden to the table, with no intermediaries.