Chile Pepper Growers

[gildaras]

Does anyone have working knowledge or can guide to to someone that has experience with Chile Pepper Market?
I am a small micro grower (i do not like the word gourmet because these are staple foods not founds outside of Spain and southern France"

Espelette Basque pepper
Choricero Pepper (for chorizo)
Ampuis
Cristal Pepper
Doux d'Espagne
Gernika / Guernica (
Pimiento de Padron (
Guindillas de Tolosa
Piquillo de Lodosa Basque Pepper
Sucette de Provence
Pimiento de Arnoia

plus some other odd balls:
Shishiato
Aji Amarillo
Rocoto
Aji Limon

Any help/information would greatly be appreciated!!

[gildaras]

Most of these peppers are the perfect Tapas/Pintxos/Pinchos/Aperitivos/Botana!!!!!!!

Olive Oil and Sea Salt, Beer or Wine and you are in heaven!!!!

[mr bill]

They look delicious !

[Mykul]

Are you selling these?
If so please stop by my restaurant Los Campos just off of Plaza Baratillo.
I would be interested in a few things on this list.

[gildaras]

These are very taste when in powder and expensive in the US .

I have 45 espelette planted at home, over 300 padron, with 100 or so Gernica all scatter growth..

[gildaras]

I am in the US but would like to move some production to GTO if the market is there? I also have other (mostly Northern Western Iberian) products i would also like to introduce.

If you like you could send me a email at : gildaras@gmail.com

[Mykul]

Our restaurant is small but I can guarantee we would be interested in what you have to offer.
I would expect other restaurants would follow suit and you would probably also have some success selling peppers at the local markets.

[gildaras]

Sounds very promising, if i can get to GTO next month i will most likely be in Bills area if not with him. If i can not make it for some bizzare reason i am still heading to the Cervantino so both ways i will see you there..

[gildaras]

Here is a dish i like to add espalette to Gambas al mojo de ajo




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[colleen]

Ohhh that's so beautiful. Gildaras, get down here. And Mykul, I'll be over at Los Campos for those shrimp. Yummm.