youryum

Piquillo peppers

Also called Spanish piquillo peppers

Piquillo peppers are small, sweet and already roasted. Their jar oil and soft flesh make them a fast way to add warmth to beans, fish and toast.

127.7 mg vitamin c 2 recipes here use it

Share it Send it
Glossy roasted piquillo peppers in a shallow ceramic dish
Pin it for later

The numbers

Nutrition per 100 g, sweet pepper reference
NutrientAmount% RI
Calories 26 kcal —
Vitamin C 127.7 mg 160%
Water 92.2 g —
Carbs 6 g —
Fibre 2.1 g 8%
Protein 1 g 2%

Source: USDA FoodData Central, FDC 170108 (sweet red peppers, raw; jarred products vary with oil and salt) · FDC ID 170108 · % RI against EU adult reference intakes.

Buying and keeping

What to look for at the shop, and how to make it last once it is home.

How to pick

  • Choose jars where the peppers are intact, red and sitting under their liquid.
  • Check the ingredients for peppers, water, salt and vinegar or oil. Extra sugar changes the flavour.
  • Pick the size that matches your use: whole peppers for stuffing, strips for beans and salads.
  • Avoid a jar with a bulging lid, leaking seal or fermented smell.

How to store

  • Keep an unopened jar in a cool cupboard away from direct light.
  • Refrigerate after opening and keep the peppers covered by the packing liquid when possible.
  • Use a clean fork and follow the label for the storage window.
  • Drain and pat dry before roasting or frying, otherwise they steam and spit.

Best months

If you have none

Swaps that hold up, with what changes when you use them.

For beans or potatoes Use jarred roasted red peppers. They are larger and wetter, so drain them well and slice more thinly.
For a fresh pepper dish Use red bell pepper and roast it yourself. The flavour will be brighter but the cooking time longer.
For a smoky finish Use roasted poblano peppers. They are less sweet and may bring gentle heat, so add them gradually.

A jar is the point

Piquillo peppers are usually sold roasted and preserved, so the useful question is not how to roast them from raw. It is how much liquid and salt to carry into the dish. The peppers are small, soft and sweet, with a slight tang from the preserving liquid. They can go straight into a sandwich, but a quick drain and pat makes them far better in a hot pan.

Whole peppers are handy when you want a neat shape. Strips are faster for a bean dish or salad. Either way, taste one before seasoning. Some jars are mild and clean; others are salty enough to season the whole skillet.

Hands draining jarred piquillo peppers in a fine sieve
Drain well before adding piquillo peppers to a hot tray or pan.

How to get useful texture from a soft pepper

Pat the peppers dry, then add them late. They are already cooked, so they need warming and seasoning rather than twenty minutes of heat. In a traybake, add them after the fish or vegetables have roasted. In a skillet, fold them through with the greens during the last few minutes.

If you fry them from wet, the liquid cools the pan and the peppers steam. That is not wrong, but it gives a soft, watery result. A dry surface lets the edges take a little colour before the flesh collapses.

The sweet pepper with a savoury pantry

Piquillos like white beans, potatoes, garlic, capers and fish because their sweetness needs salty, oily neighbours. I use them in the crispy lemon potatoes with white beans and as a late addition to sheet-pan salmon with peppers. The peppers do not need to carry the dish. They add a soft red note that makes the rest of the pan taste more complete.

Blend them with olive oil and lemon for a quick sauce, chop them into a white bean salad, or lay them on toast with a fried egg. They are especially useful when the fridge has vegetables but no fresh pepper worth buying.

Opened-jar habits

The liquid protects the peppers, so do not drain the whole jar into the sink if you will keep leftovers. Take out what you need with a clean fork and return the rest under the liquid. If the jar does not close well, move the peppers to a clean container.

Oil-packed peppers can be richer, but the oil is not neutral. Vinegar-preserved peppers are sharper and often better in salads. Match the jar to the dish instead of assuming the word piquillo tells you the complete flavour.

Questions

Are piquillo peppers spicy?
Usually no. They are generally sweet and mild, though jars can vary. Taste one before adding a large amount.
Do piquillo peppers need cooking?
No. They are normally roasted before preserving. Warm them or add them raw, and avoid long cooking that makes them disappear.
How do I store opened piquillo peppers?
Refrigerate them covered by their packing liquid, use a clean fork and follow the label storage guidance.
Can I use roasted red peppers instead?
Yes. Drain and pat them dry, then slice them thinner because they are usually larger and wetter.
Why are my piquillo peppers watery in the pan?
They were probably not drained or dried enough. Pat them dry and add them late so they warm rather than steam.

Recipes using piquillo peppers

2 on the site so far.

All recipes →

Guides about piquillo peppers

All guides →