Piquillo Chile Peppers
Estimated Inventory, lb : 0
This item was last sold on : 08/20/23
Description/Taste
A rich red chile pepper, the gorgeous Piquillo delivers a very sweet taste and a very tender texture. Small and pointed, which explains its name meaning "little beak", this pretty pepper typically measures about two and one-half to three inches long and one and one-half inches to two inches in diameter at the stem end. Producing a thicker, tougher skin compared to a Bell pepper, the thick skin makes it easy to peel when roasted. Not at all hot, this lovely pepper does offer a delicious chile pepper flavor that is reminiscent to the Anaheim chile pepper. Wonderfully crunchy, the Piquillo pepper's water content is lower than a Bell pepper's.
Seasons/Availability
Piquillo Chile Peppers are available July to mid-October. Weather permitting, this pepper's season may stretch into late November.
Applications
Excellent grilled and peeled, the tasty sweetness of the Piquillo chile pepper makes a delicious accompaniment for grilled meats and a variety of specialty sandwiches. Because of its great gentle flavor and crisp texture, this chile pepper can be eaten raw. Add its colorful personality to enhance fresh mixed green salads. Include in salsa recipes. Garnish main entrées with its exceptional good looks. A few chefs like this chile pepper when its green and immature. Even though immature Piquillos are tender, the flavor will not be sweet. Four to five peppers generally weigh one pound. To store, keep refrigerated. Enjoy within two weeks for optimum quality.
Ethnic/Cultural Info
Traditionally in Spain, the Piquillo chile pepper is favored as an appetizer or "tapa", roasted and peeled and served on its own. Spanish cuisine also loves this chile pepper drizzled with olive oil and garlic or stuffed with cheese. Yum!
Geography/History
Happy Quail Farms, Palo Alto, California, is one of the very few growers in the United States that grow fresh Piquillo chile peppers. This family owned farm is successfully operated by David Winsberg. No stranger to growing peppers, David grew up on a pepper farm in South Florida. Lucky for the West Coast, he has established a successful pepper farm in California and began growing this special pepper three years ago. These pepper's seedlings actually have their beginning in Florida. Planted in November, northern California's climate is too chilly that time of year for the delicate seedlings. After getting a good start, they are flown to Happy Quail Farms and immediately transplanted. Green when immature, Piquillos are picked when about two-thirds to three-fourths red in color. Off the vine, the peppers ripen to a vibrant red within a day or two. Peppers left on the vine eventually over ripen and become soft. Chile peppers are native to Central America and the Piquillo is a Spanish variety that is primarily grown and exported from Spain and Peru. Not exported fresh, only roasted and peeled Piquillo chile peppers are available, either jarred or canned.
