Ingredient Essentials: Piquillo Peppers

Raved about in food magazines by chefs and home cooks alike, piquillo peppers are renowned for their sweet and spicy flavor. An artisanal ingredient from Spain, this pepper is often roasted over coals, peeled, and packed in cans or jars to be enjoyed year round. Whether you find them fresh (lucky you!) or come across a jar of authentic Lodosa piquillo peppers, one thing is for sure: your tastebuds will rejoice while your body benefits.

Though small, piquillo peppers pack a nutritional punch. They are an excellent source of immune system boosting Vitamin C, with just as much beta carotene as carrots per gram and enough fiber to keep you satisfied. Clocking in at just 20 calories for 3 peppers, or about 100 grams, it’s no wonder this ingredient is so beloved in the Latin kitchen.

How do I pick the best piquillo peppers?

If you are able to find fresh piquillos at your local market, look for small, brightly hued peppers. You will notice that they have a triangular shape, which is why they are called piquillo or little beak peppers. The sides of the peppers will be slightly curved and the color will be vibrant and even. Pass over any peppers that have nicks or bruising as well as any that have uneven color or signs of molding and decay at the stem.

Piquillo peppers can also be bought jarred or canned. The peppers should look bright and soft. Don’t worry about any black spots as these are evidence of the charring process that makes these peppers famously delicious.

What can I make with piquillo peppers?

Piquillos have a complex flavor that balances sweet and spicy which helps lend them to a variety of dishes. Traditionally, piquillos are stuffed with an array of ingredients from meat to seafood to cheese or a combination of the three. However, stuffing isn’t necessary to make these peppers a hit. Roasted with a drizzle of olive oil and salt makes piquillos an excellent side dish, while the pepper quickly fried in olive oil and garlic is crisp and savory making it a perfect appetizer. You can also use piquillos instead of sweet red peppers for a flavorful twist. 

To prep, simply run peppers under warm water then slice, dice, or fill as needed. For stuffed peppers, simply cut off the head of the pepper with the stem, then fill and bake, roast, or grill as desired.

Fresh piquillos will remain so for up to a week if kept loosely in a plastic bag in the crisper. Blend and freeze them to add to sauces and stews and enjoy their unique flavor for up to a year.

Recipes to try include: Argentine Matambre, Piquillo Peppers Stuffed with Beef Oxtail, and Buffalo Stuffed Piquillos with Ripe Plantains and Hogao.