Piquillo peppers are sweet chili peppers with no heat traditionally grown in Navarre, Spain, specifically from Lodosa.

Scoville Heat Units (SHU): 500 – 1,000

Its name derives from the Spanish word for “little beak”. The peppers grow about 2.5-3 inches in length and mature to a vibrant red. They narrow to a point at the end of the pendant pods, resembling little bird beaks, hence the name.

Piquillo peppers, water, sugar, salt, acidulant: citric acid, and firming agent: calcium chloride.

Usage

Once opened keep refrigerated and consume within 3 days.

Cooking

Piquillos are popularly pickled, stuffed, roasted, or fried. Because of their size and substance, they are particularly wonderful for making stuffed peppers, but also for cooking into soups and sauces. They can be stored short-term in olive oil, and are at their best when roasted over a fire.

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