PIQUILLO PEPPER from the Ebro River Valley, in Northern Spain, is a sweet, slightly spicy red pepper.
Their triangular shape and the slightly curved point characterize these pimientos.
During the months of September and October, Piquillo peppers are hand picked daily from each plant to ensure the perfect ripeness and shape. They are slow roasted over embers, causing them to lose over 60% of their weight in liquid, and leaving them with a full intense flavor. Once roasted, they are hand peeled and seeded. The seeds are reserved from the year's best crop to be used for the following year. The peppers are not rinsed before they are packed, leaving them with specks of black charred skin - the hallmark of the Piquillo.
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