One of six of the official Basque peppers of Spain.
Piquillo peppers are small tangy peppers which hail from the rural village of Lodosa in Navarra, Spain.
Peppers ripen from green to red and are about 2 inches wide and 4 inches long, narrowing to a point at end of pendant pods. Plants grow up to 3 feet tall. The flavor profile is sweet with a very mild heat. Fruits are extremely fleshy and juicy, however the skins are thick and tough.
Traditionally eaten after being fire-roasted and then hand-peeled to remove the skins and packed in their own juices. The piquillo pepper's tangy nature combines well with just about everything and are most often stuffed or used in tapas (think hors d'oeuvres). The best way to enjoy their full flavor is to drizzle them with olive oil and enjoy them by themselves.
If at this point, you've decided to pass over this variety because you're not even sure how to roast a pepper - please don't! Watch this short video of a manufacturing warehouse going through the whole process. You'll see that it's really not as complicated as it may seem.
Sold in a 2.5" pot.
(Photos courtesty of The Secret Seed Cartel )
PIQUILLO de LODOSA
SPECIES: C. annuum
HEAT LEVEL: Mild
FRUIT COLOR: Green > Red
SCOVILLE HU: 500-1000
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