Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chilli. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted and then peeled by hand.
The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.
The peppers can be left whole and stuffed with soft cheese and herbs and baked for a tasty starter. Or chop and add to risottos, pasta sauces, pizzas or soups.