Pimientos del Piquillo

Pimientos del Piquillo are small, red, triangular peppers native to the town of Lodosa in the Navarre region of northern Spain. Their name derives from "pico" (beak), referencing their pointed shape. Traditionally, these peppers are hand-harvested in late summer, then roasted over open wood fires, which imparts a distinctive smoky sweetness and allows the skin to be easily peeled. The peppers are typically preserved in olive oil or brine, a method that concentrates their flavor.

A great version of pimientos del piquillo is defined by its texture—tender but not mushy—and a balance of sweet, smoky, and subtly tangy notes. The best examples retain a slight firmness and a vibrant red color. They are often served whole, stuffed with ingredients like salt cod (bacalao), goat cheese, or beef, or simply drizzled with high-quality olive oil and sea salt.

Regional variations are common across Spain. In the Basque Country, they are frequently paired with bacalao al pil-pil, while in Navarre, they might be stuffed with a mixture of minced meat and rice. At Casa Julián in Tolosa, Spain, the peppers are celebrated for their authentic preparation, as noted by Jack's Dining Room, which highlights the venue's commitment to traditional roasting methods that preserve the pepper's natural character.