Fire roasted and hand peeled Pimientos del Piquillo are a unique specialty of a village in Navarra. They have only become available for export in the last 25 years.

A generation ago the fabled Basque chefs, capitalizing on the characteristic of the Piquillo peppers to retain their shape even after cooking, began experimenting with various stuffings. They used calamares, crabmeat, ground pork, bacalao salt cod, chorizo, Morcilla. The variety seemed to be endless, and as visitors brought home rave reviews from their visits to the region a modern classic was born.  (more info)

Fire roasted and hand peeled Pimientos del Piquillo are a unique specialty of a village in Navarra. They have only become available for export in the last 25 years.

A generation ago the fabled Basque chefs, capitalizing on the characteristic of the Piquillo peppers to retain their shape even after cooking, began experimenting with various stuffings. They used calamares, crabmeat, ground pork, bacalao salt cod, chorizo, Morcilla. The variety seemed to be endless, and as visitors brought home rave reviews from their visits to the region a modern classic was born.

Heat the peppers, and then serve alone or with a little olive oil. They are also good with fried eggs, or perhaps with some grilled morcilla black sausage. One of the favorite ways to serve them is stuffed with fish, crab or shrimp. The taste is more intense and more refined than that of the fleshier 'morrón' peppers. Each jar contains 8 to 12 whole peppers.

They come from a unique variety of red peppers grown in Lodosa and the surrounding Ribera countryside in Navarra. It is a region of gently rolling hills composed of fertile soil since the area is just north of the Ebro River. There are many vegetables grown there, along with a healthy amount of vineyards. Over the centuries the local people became particularly adept in the preservation of vegetables, such as asparagus and artichoke hearts (which we also carry at La Tienda.)

The way they preserve the peppers is unique. The peppers are a brilliant true blue red, triangular in shape, with a uniquely curved point - a Piquillo. The farmers pick them between late September and November each year and bring them to town via tractors with a small wagon behind them. They are quickly sorted by size and ripeness, and the best ones are immediately scorched so that the outer skin is loose, and the inner flesh remains firm for easy peeling.

After roasting, and while still hot, the peppers are individually skinned, cored and seeded by the local ladies using only a cloth and a small paring knife. Next the peeled peppers are trimmed with great precision so that they remain whole and unbroken. Finally, at the end of the line they are packed very carefully in the jar, in their own natural juice. . . without ever coming in contact with either water or brine. No seasoning, no water, no brine added - they are Piquillo peppers, pure and simple.

Imitation is the sincerest form of flattery - so be careful not to bargain hunt. Only Piquillo peppers with the tightly monitored D. O. Lodosa label are guaranteed to be grown in the Lodosa countryside, from the unique variety of peppers and have been produced using the basic artisan process. Unlike the wannabe peppers, these peppers will have an abundance of natural oils, a smoky aroma, and intense flavor. You may see flecks of ash on them from the roasting.
  (less info)