This chile’s mild, tomato-like acidity highlights its mild, almost grassy flavor. Essential to Basque cuisine, this pepper pairs perfectly with any roast meat or vegetable.
The Champagne of chile peppers, both because it’s absolutely delicious and because the name refers only to chiles grown in a specific region. The cultivar is otherwise known as the Gorria chile.
Discover the nuances between regional chile peppers and avoid the flavor faux pas of spicing up an Asian dish with a South American chile (or vice versa).