Harvesting Piquillo Peppers

Picking piquillo peppers "El Navarrico" in San Adrián, Navarra. 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.