Tapas. The Sushi of the latter 2000’s.
Much like sushi, tapas brings to the eater one of the key elemnts missing from American dining of the 20th century…choices!
I think my love for this sort of dining stems from my incessant need to snack. I am a hardcore snacker. As a child, I have fond memories on a sunday afternoon, sitting in front of the couch with my dad, a big bag of thick, sourdough pretzels, a few wedges of extra sharp cheddar and a tall glass of milk (with ice).
Sushi was a big hit with me in college…and now i’ve started frequenting Tapas joints on a regular basis. Olives, hams, fritattas, and a score of other nibble-while-you-drink items are, for me, one of the best ways to dine both out, and in.
Enter Guindilla Vasca peppers…a tangy and spicy pepper in wine vinegar that, like potato chips, leaves the eater wanting more. Each pepper is like a snowflake, unique in flavor…some sweeter, some spicier, and all good!
Offering my dinner party guests a selection of great spanish cheeses and meats, olives, neat new peppers like the Guindilla Vasca, and other fun finger-foods is both simple to prepare, and great tasting.
We highly suggest you grab a big ol’ jar of these peppers…you won’t be dissapointed.