Piquillo Peppers (or Pimientos del Piquillo in Spanish) are a popular ingredient in Spanish and Cuban cuisines. Although now produced in several other parts of the world, they are native to the Navarra region in Northern Spain and traditionally cultivated near the town of Lodosa. Sold fresh, or more commonly in jars or tins roasted, these peppers are utilized by home cooks and Michelin star chefs alike.
What makes Piquillo Peppers so special?
First of all, they’re kind of cute (well, that is, in the world of peppers)! They’re small, intensely red and have a unique beak-like appearance from which their name is derived (piquillo is little beak in Spanish).
Piquillo Peppers also taste amazing! In their natural state they are bitter, so they are traditionally grilled or roasted to bring out their sweetness. While this can be done at home, the results will vary, and probably pale in comparison, to the impressive transformation these peppers undergo with high-quality producers in Navarra. After hand harvesting the peppers in the fall, these producers roast them over acorn wood fires, hand peel them and then package them in jars or cans, typically in their own juices. The result is a chargrilled, mild (not spicy), deliciously sweet and smoky pepper that we love.
Piquillo Peppers are infinitely versatile, combining well with seafood, chicken, beef or vegetables, as a tapa or side dish, sliced in a sandwich, or as our mom often used them, as a colorful and tasty garnish for rice dishes, such as arroz con pollo. Their firmness also makes them perfect for stuffing with just about anything you can imagine (think melted goat cheese)! The possibilities are endless. But for us, one of our favorite ways to enjoy them is simply with a generous drizzle of Spanish olive and a sprinkle of sea salt over a piece of crusty bread.
Not to mention, Piquillo Peppers are healthy and nutritious, with only about 20 calories per pepper and they’re loaded with vitamin C!
Where to buy to them?
While you may find Piquillo Peppers at a well-stocked grocery store, your best bet is a Latin market or other physical or online specialty store. If you want the real deal from Navarra, look for a Seal of Authenticity or Denomination of Origin from Lodosa, each of which guarantee that the peppers were grown and produced in this area and comply with certain other regulations.
Can’t find them?
If you need a substitute, try typical jarred roasted red peppers. They’re not quite the same but will do the trick in a pinch.
Have you tried Piquillo Peppers from Spain? What do you think? We would love to hear from you!
