Roasted Piquillo Peppers
Roasted piquillo peppers rely on a slow, low-temperature oven to pull out their natural sweetness without scorching the delicate skin. By resting the peppers in a covered bowl after roasting, the steam loosens the skins, making them simple to peel away before serving with olive oil and sea salt.
Handle them gently.
Piquillo peppers have thin skins that tear easily once cooked; use your fingers rather than a knife for peeling.
- baking sheet
- parchment paper
- mixing bowl
- plastic wrap or a tight-fitting lid
What goes in.
- 12-15fresh piquillo peppers
- 2 tbspextra virgin olive oil
- 1 tspflaky sea salt
- 2 clovesgarlic, thinly sliced
Peeling via moisture
Sealing the hot peppers in a bowl traps steam, which forces the charred skin to release from the flesh seamlessly.
The method.
Prep the peppers
Preheat your oven to 400°F (200°C). Arrange the peppers on a parchment-lined baking sheet, ensuring they do not overlap.
Roast
Place in the oven for 20 to 25 minutes. Look for the skins to wrinkle and develop small, blistered dark spots.
Steam
Immediately transfer the hot peppers to a bowl and cover tightly. Let them sit for 30 minutes until cool enough to handle.
Peel and clean
Peel away the charred skins. Use a paring knife to gently scrape out the seed pod at the stem end, keeping the pepper body intact.
Finish
Arrange the peppers on a platter. Drizzle with the olive oil, scatter the sliced garlic over the top, and finish with flaky sea salt.
Other turns to take.
Stuffed
Fill the hollowed peppers with a mixture of salt cod brandade or creamy goat cheese before serving.
Pan-seared
Quickly flash the cleaned peppers in a hot skillet with butter to pick up a bit of color before plating.
When it doesn't go to plan.
If you have extra time, roast a head of garlic alongside the peppers to create a soft, spreadable paste for serving.
Do not rinse the peppers under water to remove seeds, as this washes away the concentrated pepper juices.
These are best served at room temperature, not straight from the fridge.
The ones that keep coming up.
Can I use canned piquillo peppers?
You can, but they have already been processed and peeled. Skip the roasting step and move directly to the seasoning.
Are they supposed to be spicy?
Piquillo peppers are prized for their sweetness and depth; they should not carry significant heat.
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