Piquillo pepper
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The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".[1]
[edit] 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, more akin to bell peppers than chile peppers, despite their small size. 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 tapas.
[edit] Nutrition
Piquillo peppers are high in Fiber, and Vitamins C, E, A, and B. In particular, their Vitamin C content is very high, comparable to a citrus fruit.[2]
[edit] References
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