The hot, mouth-tingling flavor that remains after each mouthful makes chili peppers famous for their intensity. However, the level of heat varies from pepper to pepper, with some having essentially no heat at all.
Piquillo peppers are remarkably low in heat, yet they are high in flavor and sweetness. Similar to the well-known red bell pepper, piquillo peppers can be cooked into a variety of meals. Given that they are grown in northern Spain, the name is derived from the Spanish word for “little beak.”
The peppers, which mature to a bright red color and grow to be around 2.5 to 3 inches long, are known locally as “red gold” of Lodosa.
The Piquillo Pepper’s Heat Level
On the Scoville Scale, piquillo peppers range from 500 to 1000 Scoville Heat Units. They have very imperceptible heat. In essence, they are sweet peppers.
Piquillos are quite mild when compared to the common jalapeno pepper, which ranges from 2,500 to 8,000 Scoville Units. In actuality, the mildest jalapeno is five times milder than the hottest piquillos. They are closer to a sweet bell pepper in flavor and more equivalent to poblanos in terms of intensity.
Flavor Profile of Piquillo
Piquillo peppers have tangy, smokey undertones, a very low spice, and are succulently sweet. When eaten raw, they offer up a delicious crunch due to their thicker walls, which are more like those of bell pepper. Soon after harvest, they are frequently roasted and packaged in oil or their own juices.
They can be used in cooking just like bell peppers, and when roasted or cooked, they get a deeper flavor.
How to Prepare and Serve Piquillo Peppers
Piquillo pepper is frequently stuffed, roasted, pickled, or deep-fried. They work particularly well for producing stuffed peppers because of their size and density, but they also work well for preparing soups and sauces when cooked.
These are our top ten pimientos del piquillo recipes.
Exactly (or almost!) as it is.
Peppers should be thinly sliced, drizzled with olive oil, and dusted with chopped garlic. This is a fantastic aperitif concept.
Piquillo pepper slices can be added to salads or used to create a unique salad: Slice the peppers into strips, place them on a platter, and then sprinkle cheese (such as feta, burrata, or mozzarella) on top. Serve with a vinaigrette that is garlicky.
This recipe is excellent as a tapas or appetizer and is perfect for using up leftover brandade parmentière. Piquillos should be drained and dried with paper towels. Place them in an oven-safe plate after stuffing them with cod. Serve right away after reheating.
Fill the peppers with ready-to-eat codfish brandade for a quick variation. It is advised to pack them with cold seafood rillettes (crab, tuna, sardine, etc.).
Put some piquillos, some olive oil, some garlic, and some fresh cream in a blender. This sauce will be the ideal complement to your white fish once it has been combined.
Without wiping them beforehand, cook your piquillos in a pan with chopped garlic and olive oil before serving them alongside the grilled meats. You’ll never enjoy grilled food the same way again!
On a piece of bread
Savour some delectable toast as tapas. On toast, mix up the joys to suit your tastes. Garlic-flavored slice of bread with a piquillo on top, all gratinated for a few minutes in the oven: a pleasure!
There is no easier way to make an omelet than to saute some piquillo pieces, add your egg mixture, and let it cook. It’s easy, we assure you! Particularly considering how you may alter the flavors by adding herbs and spices to your preference. They can also be included in your tortillas.
These tiny peppers will also fit into your gratins of fish or vegetables. Simply add them to your recipe and, depending on the texture you need, cut them into thick slices or huge chunks.
On a simple pie. Spread goat cheese, mustard, or cod brandy on your pastry foundation. Cook the peppers after placing them on top. Add a salad if desired.
On fresh cheese
The cream cheese-stuffed piquillos are a pleasure for summer appetizers and are quite easy to make. Any fresh cheese is acceptable. Fresh goat cheese is one of our favorites. Make the stuffing in a bowl using fresh goat cheese, Espelette pepper, and fresh herbs. Serve fresh piquillos after stuffing them.
Are Cherry Peppers and Piquillo Peppers the Same?
No, cherry peppers and piquillo peppers are not the same. Unlike the piquillo pepper, which has a beak-like form, cherry peppers are round and considerably smaller. Cherry peppers come in a variety of colors, from deep orange to red, they are mild and sweet. Piquillo peppers have a slightly more tangy flavor and a light smokey taste.
What Differs Piquillo Peppers From Red Bell Peppers?
Despite having similar flavors, piquillo peppers, and red bell peppers are not the same thing. Spanish-style piquillo peppers are beak-shaped peppers with a milder flavor and silkier texture than red bell peppers.