Piquillo Spanish Sweet Pepper Seeds

I am Spanish and have eaten so many Piquillos in Spain. I found these seeds on this site a few years ago and I always make sure I order two packs (they sell out quickly). The plant produces heartily provided you have good soil rich in compost and you water regularly (heavy feeder). I use an organic fertilizer (fish-based) once a month. The skin is tougher than traditional peppers which makes it an excellent choice for roasting. Once roasted, the skin will slip right off. It's the only pepper I'll use when I make paella but I roast plenty on the grill, peel them, and chill to use in salads. The photo with the peppers on the burner is NOT my photo and I wish I knew where I got it to give proper credit but wanted to show how you can roast on a gas grill. An oven works just as well but obviously takes longer. The other photo is a harvest of peppers from my garden; the red ones are piquillos.

Since fresh piquillo peppers are very hard to find in the US, I decided to grow them myself. I bought two packets=20 seeds in total that I started growing in December inside my house.
It took about 4 weeks for the seeds to sprout, I had 11 plants but unfortunately two have died, but I still have 9 beautiful plants growing stronger everyday. I strongly recommend this seeds, they really work and all you need is water, a seed starter tray and good soil. Now I just have to wait for my plants to start giving me some delicious piquillo peppers!

These are delicious chiles, they do have a little kick of heat to them, and they taste so delicious when roasted and marinated with olive oil and garlic. YUM. I found the seeds a little tricky to germinate, but the ones that did grew into robust plants loaded with Piquillo peppers.

Wow, I just tried your Marinated Piquillo Peppers recipe with my bowl of Piquillos – DELICIOUS!! They are so buttery and smoky with just the right amount of spice. I gotta grow these every year, I don't think I've ever tasted anything so amazing! I pretty much ate the whole jar I made with a spoon. :) Thanks! The seeds were a little finicky to sprout, next year I'll plant more as I planted only a few seeds, and only had 1 sprout and grow into a robust plant. The peppers are a nice size, and wow, the flavor really is exceptional!

I am so happy you carry these Piquillo seeds, I have a few recipes including a delicous Piquillo pototo soup that call for these famous peppers, but it's really hard to find them outside of Spain! So now I'm going to grow them every year in my garden so we can enjoy their sweet and smoky flavor. I'm going to try marinating them and canning them in jars, too, for using all year long! Thanks for offering these special Spanish peppers!