(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
- 1⁄2 cup extra-virgin olive oil
- 3 cloves garlic, peeled and thickly sliced