Roasted Piquillo Peppers
These peppers come jarred in their own juices, having already been fire-roasted and peeled. Your goal is simply to warm them through without letting them disintegrate, picking up the aromatics of the oil and garlic.
Use the right oil
Since the peppers are essentially finished products, the quality of your olive oil will define the final dish. Do not use heat-stable oils here; use a robust extra virgin variety.
- wide stainless steel or cast iron skillet
- tongs
- paring knife
What goes in.
- 1 jar (approx. 8 oz)whole piquillo peppers, drained
- 3 tbspextra virgin olive oil
- 2 clovesgarlic, thinly sliced
- 1/2 tspflaky sea salt
Managing the heat
Keep the heat at medium. You want the garlic to turn pale gold and fragrance the oil, but if it browns too quickly, it will turn bitter and ruin the subtle profile of the pepper.
The method.
Prep the peppers
Drain the peppers thoroughly and pat them dry with a paper towel. Slice them into wide strips or leave them whole, depending on how you plan to serve them.
Infuse the oil
Add the olive oil to a cold skillet and toss in the sliced garlic. Turn the heat to medium. Once the garlic edges start to sizzle and curl, it is ready.
Sear the peppers
Lay the peppers flat in the skillet. Let them sit undisturbed for 2 minutes. The goal is to get a slight char on one side, not to cook them until soft.
Finish and season
Flip the peppers once, warm the other side for 30 seconds, and transfer to a serving plate. Pour the remaining garlic oil over the top and sprinkle with sea salt.
Other turns to take.
Stuffed
Fill the whole peppers with goat cheese or salt cod brandade and heat them in a 350F oven for 8 minutes instead of using the skillet.
Spiced
Add a pinch of smoked paprika or a dash of sherry vinegar to the pan just before pulling it off the heat for extra depth.
When it doesn't go to plan.
Always check the jar for stray seeds or bits of charred skin, though most brands are cleaned well.
The oil remaining in the pan is packed with flavor; use it to dress a green salad or soak up with crusty bread.
Do not rinse the peppers; the liquid in the jar contains the flavor of the fire-roasting process.
The ones that keep coming up.
Can I use fresh peppers instead of jarred?
Piquillo is a specific variety usually sold preserved because of the industrial fire-roasting process required to peel them. Raw peppers will not yield the same texture or deep flavor profile.
Are these very spicy?
No. Piquillo peppers are known for being sweet and mild rather than heat-forward.
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