Serving SuggestionsPiquillos are beloved by professional cooks not just for their flavor and appealing appearance, but for their ease of preparation! Already carefully selected for size and quality, peeled and roasted, they save the chef a huge amount of time and effort.
Use them as you would olives or capers - they're that versatile. Piquillos may be chopped and added to salads, left whole to garnish platters and antipasto selections, pureed for sauces and dips and spreads, stuffed with garlicky goat cheese (click for this recipe!) . . . the ideas go on and on.
Production MethodsVila Vella's piquillos are produced organically, something we love to see - and to support.
Piquillo peppers are harvested by hand twice between September and December. Once collected, they are transported to processors, where they're cleaned and then roasted in a wood-fired ovens brought to temperatures from 700º-800º. At this temperature, the peppers roast almost instantaneously.
The peppers are cooled, and then peeled and seeded by hand, without washing or being submerged in water, which affects their flavor and consistency. Finally, they're packed without any added liquid. The liquid in the jar is the juice given off by the peppers during roasting and packing.
To see the goat cheese stuffed piquillo peppers recipe. click here .
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Questions or assistance please call us: 206.286.9988