(Gernikako piperra)
Pimiento de Gernika are the green peppers traditionally grown in the area in the north of Spain, encompassing the northern part of the Basque region. This area has a typical Atlantic climate with high levels of precipitation which provide optimal conditions for the development of this pepper variety.
The seed and ways of cultivation have been passed down through generations and have been a carefully protected secret. Gernikako Piperra are elongated peppers of the Derio and Iker varieties, harvested before they are fully ripe and are best enjoyed fried.
The mild Guernica peppers—named for a town in the Basque region of Spain that was bombed during the Spanish Civil War—is generally prepared in a similar way to the Padrón pepper: lightly charred and then tossed in olive oil and sea salt.
While the Padrónes can occasionally have quite a bit of heat to them, the Guernica peppers are consistently sweet and mild and the larger peppers are marvelous stuffed with goat cheese and fried.
