What is it?

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.

Traditionally, piquillos are stuffed with either seafood or meat, but their uses extend far beyond. Swap them in wherever you would use regular roasted red peppers for a deeper, more intense flavor. Try them slivered on a salad or layered onto a sandwich. They can be blended for pasta sauce or chopped and used as a delicious and dressy relish garnish. We also like them straight out of the jar with a chunk of crusty bread and a sprinkle of salt.

Don’t have it?

You can usually substitute jarred roasted red peppers—they’ll deliver a good sweet pepper flavor, but will lack the heat of a piquillo.

How to choose:

You might find piquillos at a well-stocked grocery store, but they’re generally more of a specialty store item.

Click here to purchase

Recipes

• 
  Recipe

  Saffron, Quinoa, and Shrimp Salad

  Smoky paprika, golden saffron, Marcona almonds, and sherry vinegar give this main-course salad a Spanish spin.

• 
  Recipe

  Roasted Red Pepper and Paprika Sauce

  Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with Sear-Roasted Beef Tenderloin. It's delicious paired with roast chicken, pork, or lamb, too.

• 
  Recipe

  Roasted Asparagus and Frisée Salad with Poached Eggs and Romesco Sauce

  Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée greens, and the…

• 
  Recipe

  Smoky Grilled Meatball Subs

  The pork meatballs in these saucy sandwiches get a double dose of smoky flavor: first from smoked paprika and then from the grill. Sweet, fire-roasted chiles and grilled tomatoes form…

• 
  Recipe

  Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

  Lamb shoulder stands up well to the Spanish-influenced spice rub of garlic, oregano, cumin, and smoked paprika in this recipe. Serve with crusty bread to sop up the buttery sauce.

• 
  Recipe

  Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

  If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.

• 
  Recipe

  Cedar-Planked Salmon with Red Pepper & Caper Sauce

  Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.

• 
  Recipe

  Olives & Peppers on a Pick with Scallion Vinaigrette

  These little skewers are good with just olives and peppers, or you can add a third element, such as pickled onions or feta.