The pintxo bar essential! These slender green guindilla peppers from northern Spain are picked young and pickled for a bright, tangy bite with tender flesh and just a gentle tickle of heat. Skewer them with an anchovy and an olive for the iconic Gilda, or eat them straight from the jar alongside an ice-cold beer, a vermouth or a glass of fino. They’re also great chopped through salads, sandwiches and tinned fish. Seriously snackable!