La Tienda in the Press
Fine Cooking - December 01, 2009
Sweet and succulent with smoky, tangy notes, piquillo peppers come from the village of Lodosa in the Navarra region of northern Spain. Named for their distinctive beak-like shape (piquillo means "little beak" in Spanish), these bright red peppers are handpicked in the fall, fire-roasted, and peeled. Some are even roasted right in the field after being harvested. You’ll find them in jars or tins packed in olive oil or their own rich juices. Look for the D.O. (Denominación de Origen) distinction on the label to be sure they’re the real deal.