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A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River. Authentic piquillo peppers are hand picked and roasted over an open fire. They are then carefully peeled and packaged. There are no chemicals used in any stage of their preparation. Roasting the pepppers on an open wood fire provides a distinctively rich flavor that becomes spicy as well as sweet tasting. The peppers are harvested at different stages of ripeness, resulting in peppers that are all green, green and red, or all red. The greener peppers are the least ripe and have a sharper, less sweet flavor. The popular way to eat the piquillo pepper it to roast it or stuff it with other ingredients but it can be cooked or used in most anyway.
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