The best restaurants in the hill towns of Rioja are famed for having one Chef dedicated to the art of fire-roasting and peeling piquillo peppers. The balance of smoke and sweet & the silky but firm texture earn these peppers a spot on the roster of Spain’s most perfect ingredients. These are elegant enough to serve on their own, maybe with a little fried garlic and olive oil, and sturdy enough to stuff and roast as a unique side dish. Try stuffing the small peppers with a potent and tangy goat cheese for a delightful contrast in flavors.
Company: La Catedral de Navarra
Ingredients: red sweet peppers, citric acid
Country of Origin: Navarra, Spain