Sweet and tangy piquillo peppers are traditionally grown in Lodosa, a small village in northern Spain. These stuffed piquillo peppers from El Navarrico are fire roasted immediately after harvest, peeled by hand and stuffed with wild mushrooms, and preserved in jars with their own juices.
Word from the Expert
I love piquillo peppers. They are smoky, roasted, and sweet. Preserved with mushrooms, they are a great addition to a tortilla, a salad, or grilled vegetables. -Jamie Bissonnette, curator of the Spain Box