Ibarra pepper
From Ibarra, where else?
Ibarra pepper –piparra in Basque– is a type of native chili pepper that is mostly grown in Ibarra. It’s small, long and pointed, and is characterised by its taste. It can be savored in many different ways.
The pepper’s path until becoming famous
Ibarra has been a farming area since ancient times. On the 13th century it was mostly txakoli vineyards. Asparagus and especially sweet pepper were famous too. But once they started to disappear, on the 16th century, the chili pepper gained importance, which has persisted until today.
The pepper’s path until becoming famous
The last years pepper producers, confectioners, deli clercks and butchers have revamped the industry, creating new products with a different touch: including Ibarra pepper.
Result of sustainable agriculture
Even if it’s grown in the whole region, the land par excellence is Ibarra, where it can be seen in the vegetable gardens around. All the process and harvesting is done manually, being a very local and sustainable product.
Production
Ibarra pepper is planted on late May, and while still green it starts being harvested in July. It’s common seeing it in the markets of the area until September.
An Eusko Label product
Ibarra Pepper has its own seal of quality distinguishing it from other brands, a certificate given by the Basque Government. In order to obtain this seal of quality, the producers must meet some strict requirements.
A special market in September
On the second half of September a special market dedicated to this pepper takes place in Ibarra every year. Besides being able to enjoy other peppers, such as the Gernika, piquillo from Sartaguda or Ezpeleta ones, a gastronomical contest with the ‘piparra’ as main ingredient takes place. This year, 2024, it will not be celebrated.
How to eat Ibarra peppers
The last years pepper producers, confectioners, deli clercks and butchers have revamped the industry, creating new products with a different touch: including Ibarra pepper.
Fried
One of summer’s delicacy, using fresh chili peppers recently harvested. They can be found in plenty of bars and restaurants in the region, with a pinch of salt. Be careful! Some could be spicy!
Pickled
One of the side dishes of Tolosa Beans. Since the season of eating fresh Ibarra peppers is very short, they started bein pickled. Once the ones that best fit the size of the jar are chosen, they’re covered in vinegar and water, in order to eat them all year round.
Gilda pintxo
Ibarra pepper has become very famous thanks to this pintxo, that can be found in almost every bar in Euskadi. It’s simple but tasty. A typical Gilda pintxo mixes three different flavours: the spicy chili pepper, the bitter olive and the salty anchovy. There are other types of Gilda pintxos too, with boiled egg, pickle, Iberian ham or cheese.
Ibarra paprika
Arane farmhouse produces paprika made with Ibarra peppers. Made with the same chili peppers, but instead of harvesting it green it’s left ripen on the plant until it gets an intense red colour.
Dark chocolate with Ibarra chili pepper
Created by master confectioner Tafa Gorrotxategi, it’s an artisan chocolate, with 70% of cocoa, pecans, pistachio, blueberries, suble salt flakes and a delicate touch of Ibarra chili peppers with Arane paprika. Rafa Gorrotxategi
Piparra mousse
Perfect side dish for all kinds of meals, such as meat or fish, and also for the making of sauces and other products, for example hamburguers or croquettes.
Green txistorra
Ibarra chili pepper txistorra (a type of fast-cure sausage) made by butcher Joxe Mari Barriola. A very local, KM0 txistorra, since both the peppers and the meat used comes from farmhouses in the surrounding area. Barriola Butcher’s Shop
Delicatessen with Ibarra Peppers
Xubero makes the traditional way all kinds of cold meat, with pork meat of pigs raised in Berrobi, adding chili peppers to some of his products, such as headcheese, foie, mortadella or sausages.
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