Botanical Name: Capsicum frutescens
Also Called: Piparras
Guindilla chiles are thin-skinned, elongated peppers that are typically bright red or green. They are a type of chili commonly found in the Basque Country of Spain and are known for their mild heat and fruity flavor.
The word “guindilla” is often used as a generic term for small, hot chiles in Spain, but the specific variety commonly referred to as Guindilla is relatively mild, with a Scoville Heat Unit (SHU) rating of 500 to 2,000, similar to that of mild jalapeños or Anaheim peppers.
Guindilla chiles are frequently used in both fresh and pickled forms. When fresh, they are typically used to add a mild kick to stews, salads, and grilled meats, offering just enough heat to enhance a dish without overpowering it. In their pickled form, Guindilla chiles are an essential part of traditional Spanish tapas, often served with olives, anchovies, or other small bites. Pickled Guindillas, called Guindillas en Vinagre, are tangy and slightly spicy, making them a perfect accompaniment to cheeses and charcuterie boards.
In Basque cuisine, Guindilla chiles are especially famous for their use in pintxos, small snacks typically served in bars. One popular pintxo is Gilda, which features a skewer of Guindilla peppers, olives, and anchovies.