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Piquillo Peppers Three Ways

Small, triangular shaped, bright red and sweet, with just ever so much a hint of heat, piquillo peppers are the perfect vessel for a variety of stuffings to make great tapas. Here are three.
Prep Time1 hr
Cook Time0 mins
Total Time1 hr
Course: Appetizer, Tapas
Cuisine: Mediterranean, Spanish
Keyword: Chorizo, Egg, Tapas, Tuna
Servings: 6 tapas of each variety
Ingredients

Mock Allioli

  • 2 cloves garlic minced and mashed to a paste like consistency
  • ¼ cup good quality mayonnaise
  • 2 tbsp olive oil
  • ¼ tsp kosher salt

Spanish Tuna Salad

  • 2 3.24 3.24 oz cans Ortiz Bonito del Norte Tuna drained
  • 2 tsp Red Onion finely diced
  • 1 tsp Capers roughly chopped
  • 1 tsp Fresh Tomato roughly chopped
  • 1 - 3 tsp Olive Oil
  • Salt and Pepper to taste

Spanish Deviled Egg

  • 6 Hard Boiled Eggs yolks only plus ½ of 1 white, roughly chopped
  • 2 tsp Red Onion finely diced
  • 1 tsp Capers roughly chopped
  • 5 -6 green or kalamata olives roughly chopped
  • 1 - 2 tsp olive oil
  • Salt and Pepper to taste

Chorizo and Manchego

  • 2 tsp Red Onion finely diced
  • ½ tsp garlic finely chopped
  • 1 Spanish Chorizo sausage skin removed
  • ¼ cup panko bread crumbs
  • 1 tbsp Parsley roughly chopped
  • ½ cup Manchego cheese shredded
  • Salt and Pepper to taste

Instructions

Allioli

  • Add all the ingredients to a small bowl and whisk together to combine. It will be the consistency of very creamy mayonnaise.
  • Set aside

Tapas

  • I start these tapas by dicing up my red onion and capers and putting each on in small cups on the counter. They each get used in more than one of these tapas, so it is easiest to have them on hand for all up front. There is a total of about 2 TBS of red onion (about ¼ large onion) and 1 TBS of capers

Tuna:

  • Combine all the ingredients in a small bowl and stir to combine. Use just enough olive oil so that the tuna will loosely hold together. This will not bind quite the same way as a mayo based tuna, but will hold loosely together.

Deviled Egg

  • Combine all the ingredients in a small bowl, and using the back of a fork, gently mash together.
  • You want the egg to be broken up completely.
  • The juices from the onion, capers, and olives will add creaminess and binding. If not enough, add olive oil, ½ tsp at a time until the mixture is relatively creamy.
  • Again, this will not be as creamy as a mayo based deviled egg, but it will come together.
  • If you would rather, you can add a teaspoon of the mock allioli for a creamier texture and subtly garlic flavor.

Chorizo and Manchego

  • Heat a small pan over medium high heat and add approx 1 - 2 tsp of olive oil
  • Saute the onion and garlic until just fragrant -- about 3 - 4 minutes
  • Add the chorizo meat (removed from casing) and allow to brown completely mixing occasionally with the onion mixture.
  • Turn off heat and add breadcrumbs, manchego cheese, and parsley and stir to combine.
  • Residual heat from the pan and sausage mixture will melt the cheese

Stuffing peppers

  • Take a single pepper in one hand and hold like an ice cream cone.
  • Using a spoon, gently open the top of the pepper
  • With a small spoon, scoop the filling into the pepper, gently pressing down to ensure it fills the pepper.
  • Depending on the size of the pepper, it should take 1 ½ to 2 tablespoons of filling to fill the pepper.
  • Lay on a platter or plate to serve
  • Top with a small amount of allioli