These fire-roasted piquillo pepper strips are great for cooking or garnish. They have a sweet red flesh that is already roasted and peeled. These are the finest ones from the town of Lodosa, in the region of Navarra, prized by connoisseurs. There are countless applications for this tasty product:
You can arrange the strips on paella, or serve them right from the jar as a snack, or garnish a chilled chunk of bonito tuna with a strip and spear with a toothpick for a simple tapa.
Another good recipe is to empty them directly from the jar into a frying pan with hot olive oil for a quick side dish for roast lamb or pork.
You can dice them and add them to rice salad, or arrange the strips on paella.