{"id":3878,"date":"2020-11-08T15:00:00","date_gmt":"2020-11-08T15:00:00","guid":{"rendered":"https:\/\/buber.net\/Basque\/?p=3878"},"modified":"2020-11-08T13:57:14","modified_gmt":"2020-11-08T13:57:14","slug":"basque-fact-of-the-week-basque-peppers","status":"publish","type":"post","link":"https:\/\/buber.net\/Basque\/2020\/11\/08\/basque-fact-of-the-week-basque-peppers\/","title":{"rendered":"Basque Fact of the Week: Basque Peppers"},"content":{"rendered":"\n

I hate peppers. They smell nasty when they are cooking and they taste vile. My dad had literally hundreds of pepper plants in his garden. He would always give me a hard time when I ate his homemade chorizo<\/a>, which I loved, saying how could I like those when they had peppers in them? When I was a kid, the kitchen was often filled with the smells of txoritxero peppers being cooked by the platefuls, particularly when friends were over. Though I didn’t like them, my dad ate them like candy. My mom and him would fry them in olive oil, garlic and salt, and then cook their French fries in the leftover oil (I preferred their eggs in the chorizo grease…) Regardless of how I feel about them, peppers are certainly a key ingredient in Basque cuisine.<\/p>\n\n\n\n

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My daughter and me eating fried peppers in the restaurant just outside of San Juan de Gaztelugatxe. These were actually padr\u00f3n peppers, from Galicia. Photo by my wife, Lisa Van De Graaff.<\/figcaption><\/figure><\/div>\n\n\n\n