A traditional pepper of the Basque region, these guindilla peppers in wine vinegar are also referred to as piparras. Yellowish-green and narrow with an elongated shape, they’re mild, spicy-sweet peppers that add a subtle heat to numerous Spanish dishes. Spear on a toothpick with a manzanilla olive and anchovy for the classic 'Gilda' pintxo found in bars throughout San Sebastián, or add them to a Bloody Mary for a unique garnish.