Pimientos del piquillo: Navarran roasted peppers

Lodosa, Navarra, Spain

The piquillo pepper (DOP Pimiento del Piquillo de Lodosa) is a small, pointed, sweet-hot red pepper grown in the Lodosa region of Navarra, roasted over wood fire to char the skin, then peeled, and either preserved in its own juices or used fresh. The combination of wood-fire roasting and no seed bitterness produces a flavour of concentrated, slightly smoky sweetness that has made the piquillo one of the most versatile preserved vegetables in the Spanish kitchen. They appear as a tapa filled with salt cod (piquillos rellenos de bacalao), as a sauce base, as a garnish for roasted meats, and in the famous Navarran pairing with salt cod braised in piquillo pepper sauce.

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