Piparras are native to the Basque region of Spain. This tart sweet variety of chile pepper (similar in shape to a string been) is harvested and canned in brine.
They are traditionally served as an appetizer accompaniment with olives and cured meat or can be an addition to Mediterranean fish preparations or salads, going particularly well with smoked fish or anchovies.
A bit spicy, but really more tangy than picante, they're the perfect foil for tapas involving anchovies or tuna. That tangy quality also makes them a great addition to salads, sandwiches, even chopped up to garnish beans or accent richer rice dishes.
