Preparation

Typically, the peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale. Piquillo Peppers are often stuffed with meat, seafood or cheese, and served as tapa.

Nutrition

Piquillo peppers are high in Fibre, and Vitamins C, E, A, and B. In particular, their Vitamin C content is very high, comparable to a citrus fruit.

References