Description
Sweet and succulent with smoky, tangy notes, piquillo peppers come from the village of Lodosa in the Navarra region of northern Spain.
Once opened, any unused peppers should be kept refrigerated in some of their liquid.
Piquillo Peppers can be stuffed, roasted again, used for purées, salsas, strips in salads or pieces on canapés, relish trays, antipasto plates, etc.
Swap them in wherever you would use regular roasted red peppers for a deeper, more intense flavor.
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