Pantry Items: Piquillo Peppers from Lodosa

As a family that regularly attends the San Fermín festival in Pamplona, our love for piquillo peppers was born from our visits to Navarra. Our gatherings with our Basque family always revolve around their delicious food, where these peppers are ever-present. There are countless stories about harvesting and preparing this ingredient so it can be enjoyed year-round—an effort involving many people from the towns where they’re grown to ensure none go to waste.

There is a protected designation of origin, Pimiento del Piquillo de Lodosa, which classifies and certifies them according to their provenance and preparation. The municipalities included in this designation are Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián, and Sartaguda. The peppers are typically harvested between September and November and taken directly to the canneries, where they’re cleaned and roasted over an open flame. Next, they are cored, deseeded, and peeled before being packed according to one of two grades: Extra or First. Since they’re packed dry, the liquid found inside the jar is the pepper’s own natural juice.

Traditionally, it’s common to see many families in the region harvesting their crops and turning the pepper preparation into a family activity where everyone participates—from grandmothers to children.

As a rule, we always keep several jars of piquillo peppers in our pantry. We usually use them to make shakshuka, muhammara, or salads with yellow tomatoes and basil.

These we buy at the Supermercado Amigo.  They are of very good quality.