Chili peppers are often known for their heat, for the spicy, mouth tingling offering that lingers after each bite. That heat, however, varies from pepper to pepper, and some chili peppers have almost no heat at all. Case in point - the piquillo pepper. Piquillo peppers offer up practically zero heat, yet what they do offer is sweetness and flavor. Much like the popular red bell pepper, piquillo peppers can be used to cook into many dishes. It’s name derives from the Spanish word for “little beak”, as they are grown in northern Spain. The peppers grow about 2.5-3 inches in length and mature to a vibrant red, making them known locally as “red gold” of Lodosa. They narrow to a point at the end of the pendant pods, resembling little bird beaks, hence the name. The plants grow up to 3 feet tall. Compare that with the popular jalapeno pepper, which measures from 2,500 - 8,000 Scoville Units, and you can see that piquillos are rather mild. In fact, the hottest piquillos are 5 times milder than the mildest jalapeno. They are more akin to poblano peppers and even lower in terms of heat, closer to a sweet bell pepper. You can cook with them as you do bell peppers, and are richer in flavor when cooked or roasted. They can be stored short term in olive oil, and are at their best when fire roasted. Enjoy, and happy growing. I usually pickle them, chop and freeze them for regular cooking, or I break them down into sauces that I can freeze. If you’re looking for a good substitute for piquillo peppers, either purchase jarred roasted red peppers, or try bell peppers. If you have any questions or comments, please feel free to contact me anytime, or leave a comment below. NOTE: This post was updated on 7/14/20 to include new information. It was originally published on 10/22/14.
