Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic

  • Serves

    serves 6

By SAVEUR Editors

Published on January 9, 2006

(Pimientos del Piquillo) For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. At Bodegas Artadi, Juan Carlos Lopez de Lacalle's mother, Esperanza Sanpedro, roasted and peeled the peppers herself.


  • 1 (8-oz.) jar "wood-fired" piquillo peppers
  • 12 cup extra-virgin olive oil
  • 3 cloves garlic, peeled and thickly sliced


Step 1

Drain the peppers, then tear peppers in half.

Step 2

Heat oil and garlic in a skillet over medium heat until garlic is soft and oil is very warm, 3-4 minutes. Add peppers and heat until warmed through, 3-5 minutes. Transfer to a cazuela or other cermaix dish and allow to cool to room temperature. Serve with pieces of baguette.

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