Gibraltar

Gibraltar’s tiny territory and rocky terrain mean hot peppers are mostly grown in pots, patios, and small community gardens. Residents cultivate a mix of Mediterranean and globally popular types: long red chilies similar to Spanish guindilla, jalapeño, cayenne, bird’s eye chili (through South Asian influence), and occasionally habanero or Scotch bonnet for Caribbean-style cooking.

There is no dedicated chili industry; peppers reach local greengrocers and restaurants via Spain and the UK as well as small-scale local production. In home and restaurant kitchens, guindilla-style and cayenne-type chilies flavour fish stews, paella-like rice dishes, and tapas influenced by Andalusian cuisine, while bird’s eye chilies and jalapeños appear in Indian, Moroccan, and Mexican dishes.

Pickled hot peppers, often Spanish guindillas, are common bar snacks. Any bottled hot sauces used in Gibraltar tend to be imported brands based on cayenne, tabasco-type, Scotch bonnet, or habanero rather than Gibraltar-specific cultivars.