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Roasted Piquillo Pepper Tapa

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  • Prep 5 min
  • Total 15 min
  • Ingredients 5
  • Servings 16
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Adriana Martin / Adriana's Best Recipes These peppers are known as piquillo (little beak) because of their pointed shape. They come from northern Spain, from the Navarre region, where they’re grown and even carry a denomination of origin label. Piquillo peppers have a smoky and sweet flavor, and can be used in many ways, like for example: stuffed with goat cheese, in sandwiches, stews, rice, and as an appetizer or tapa to have with bread.
by Adriana Martin
Updated Aug 24, 2014
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Ingredients

  • 17 ounces roasted and preserved piquillo peppers, imported from Spain
  • 1/2 cup Spanish olive oil
  • 2 tablespoons salad vinegar
  • 1 teaspoon whole cumin
  • 1 teaspoon salt

Directions

  •  
    1
    Take the piquillo peppers out of the container and cut into strips. Place the peppers in a bowl and add the Spanish olive oil, vinegar, whole cumin and salt. Stir gently so not to break up the pepper strips. Serve in a deep bowl and enjoy with a toasted baguette.

Expert Tips

  • tip 1
    Piquillo peppers are easy to find in specialty or gourmet supermarkets. This dish may be prepared in advance and kept in the refrigerator until ready to serve. If you have leftover piquillos, use them to make yellow rice or chicken fricassee stew.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Adriana Martin / Adriana's Best Recipes These peppers are known as piquillo (little beak) because of their pointed shape. They come from northern Spain, from the Navarre region, where they’re grown and even carry a denomination of origin label. Piquillo peppers have a smoky and sweet flavor, and can be used in many ways, like for example: stuffed with goat cheese, in sandwiches, stews, rice, and as an appetizer or tapa to have with bread.
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