Guindilla

Guindilla (piparra)

What it is

Guindillas are picked pale green and unripe and go straight into white wine vinegar, which is why they carry almost no heat — around 500 Scoville, less than a poblano. Their moment came in 1940s San Sebastián: the story goes that a regular at Casa Vallés speared one with an anchovy and an olive, and the bar named the skewer a gilda after the Rita Hayworth film.

In the kitchen

Eat them whole, holding the stem, stem and all — at this heat level there is nothing to gain by seeding them. Never cook them: the vinegar cure has already softened the wall, and heat leaves you nothing but skin.

Goes with

Anchovy Gordal olive Olive oil Tuna Egg Potato Sherry vinegar Piquillo pepper

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Kokotxas (hake throat) Tolosa black bean

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