Meaning 'little beak' in Spanish and popular in Lodosa, Northern Spain, these chilli peppers are free of any of the usual chilli heat.
They are roasted over a wood fire giving them a sweet and rich flavour, before the skins and seeds are removed and preserved in tins.
Store in a cool dry place. Once opened keep refrigerated and consume within 3 days.
Whole piquillo peppers, water, sugar, salt, acidulant E-330 and stabiliser E-509.
See ingredients in Bold.