Canned Piquillo Peppers

Spain was one of the first countries to take advantage of preservation techniques in the fruit and vegetable industry. Today, the Ebro Valley is the leading producer of canned fruits and vegetables thanks to the quality of its raw materials and a respect for the produce.

Peppers are generally roasted before being canned. The varieties known as piquillo, pico, and bell pepper are the most widely used. They are harvested from September to November, fire roasted in an oven, and peeled. They are then canned in their own juices. They are usually small and triangular in shape.