Piquillo Pepper Purée
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Step 1 of 7
1 of 7
Gently warm the olive oil with the garlic.
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What you are cooking with
- 500 g Piquillo peppers, jarred or preserved, drained
- 50 g Extra-virgin olive oil
- 1 each Garlic, small clove
- 10 g to 15 g Sherry vinegar
- 1 g Smoked sweet paprika
- to taste Sea salt
- a small pinch, optional Espelette or mild Spanish chilli