Hot pickled chillies (sulphites); water; salt; vinegar; acid: citric acid; preservative: potassium sorbate. Guindilla chillies from Spain. For allergens, see ingredients in bold. May contain traces of almonds and fish.
Guindilla Chillies
Spanish pickled green chillies, picked before ripening. Guindilla peppers are preserved in vinegar, and have a sharp piquancy, rather than a chilli heat. This makes them an excellent accompaniment to rich foods like cheese or cured charcuterie. They are very versatile and can bring brightness to salads, sauces or pizzas. The peppers are indigenous to northern Spain and can be found in many pintxos, Basque tapas. Free from artificial additives.
| Nutrition | Per 100g |
|---|---|
| Energy | 212 kJ / 51 kcal |
| Fat | 0.7g |
| of which saturates | 0.2g |
| Carbohydrates | 7g |
| of which sugars | 0.3g |
| Protein | 1.1g |
| Fibre | - |
| Salt | 3.30g |
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Storage
Keep in a cool and dry place, away from direct sunlight. Once opened, keep refrigerated covered in the brine and consume within 7 days.
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Shelf life
Please note the guindilla in 2kg tub is not heat treated, shelf life is shorter.
From production: 6 months
To customer: 2 months
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Content
Net weight: 3.65kg
Drained weight: 2kg
Nominal capacity: 3700ml
Secondary Packaging: cardboard boxes
Units per case: 4
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Data Sheet
Are guindilla peppers hot?
Guindilla peppers are pickled when they are under-ripe so they are green and crunchy but don’t have a great deal of chilli heat. Pickled guindilla chillies are spicy and sharp which makes them an excellent partner for cured meats.
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