Maestros Aceituneros — Guindillas

The pintxo pepper. Mild, grassy, bright with vinegar — the one you fold around an anchovy, drape over a tin of sardines, or eat straight from the jar until there aren't any left.

Why we love it: guindillas are proof you don't need heat to make a pepper interesting — acid does all the work. Maestros Aceituneros have been jarring the Basque Country's favourite party trick since 1968, and they know exactly what they're doing.

345g jar. Sold out just means more are coming.