An elongated and curved chile from Spain. The green inmature pod has a mild pungency and green bean flavor. As it matures, it becomes more pungent. The ripe red pod is medium-hot with a sweet flavour. Commonly available in Spain in its fresh form, both green and red, but more usually sold dried or pickled (as shown).
Commonly used in Basque pinxos, either as a topping or on its own fried with garlic in olive oil. The red pod is dried and used as a flavouring component in dishes such as dried cod al pil pil and gambas al pil pil (a Basque sauce). Also an attractive accompaniment to charcuterie boards or sliced in salads.