Spanish piquillo peppers are one of those discoveries that travelers to Spain stock in their suitcases to bring home after visiting. They may look like a typical red bell pepper, but they are so much more silky, sweet and meaty. They are roasted and hand cleaned before jarring, and are so honored in Spanish culture, they have their own designated origin protection laws under “D.O. Piquillo de Lodosa” which guarantees authenticity and quality. In other words, there’s very little to do other than open the jar and enjoy. Here, we’ve made a simple vinaigrette using high quality olive oil and red wine vinegar as a marinade. You can dress them and eat immediately, or allow them to marinate refrigerated for up to 24 hours to really infuse the flavors.
½ cup high quality extra virgin olive oil, we use La Boella Premium
1 Tablespoon of high quality red wine vinegar, such as La Boella 'Premium' Agridulce Garnacha Wine Vinegar
4 Piquillo peppers, we use La Catedral de Navarra
1 teaspoon of fresh thyme, pulled from branches, but not chopped
Finishing salt, as needed, such as Pure Amagansett Sea Salt
1 - in a bowl, whisk together the oil and vinegar.
2 - add the peppers, and flip them until they are all coated with the vinaigrette.
3 - when you’re ready to eat/serve them, arrange on a plate, along with the vinaigrette, and top with the fresh thyme and a pinch of finishing salt.
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