The Spanish generally flavor bell peppers over spicier chiles. However, Susan Feniger and Mary Sue Milliken were recently introduced to piquillo peppers, native to the Navarre region of norther Spain. They're as sweet as red peppers but with a delicate and delightful punch, plus a smoky flavor from fire-roasting. This salad also makes a piquant garnish for grilled swordfish or a tasty hors d'oeuvre mounded on toasts.Plus: More Vegetable Recipes and Tips
Jarred piquillo peppers are available at specialty food stores and by mail from Zingerman's, 313-769-1625. Or substitute 4 roasted red bell peppers, peeled, seeded and cut into strips, then mixed with a large pinch of cayenne.
Pair with a large, juicy California Zinfandel like Burgess.