Spanish Recipes

Sauteed Piquillo Peppers

Pimientos del piquillo rehogados

Piquillo peppers require little extra work because they are already roasted and bursting with flavor straight out of the jar. I often serve them as a side dish with meats, sautéing them in olive oil, garlic, and a little milk.

The addition of the milk is not traditional, but I have found that it combines with the olive oil to make a whitish and surprisingly delicious sauce.


  • 6 tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • 1 (10-ounce) jar preserved whole piquillo peppers (about 18 peppers)
  • Salt
  • 1/4 cup whole milk


In a saute pan, heat the olive oil over high heat. Add the garlic and saute for about 2 minutes, or until it begins to turn golden.

Add the piquillo peppers, decrease the heat to medium-low, season with salt, and stir briefly to blend the ingredients.

Add the milk, decrease the heat to low, and cook, swirling the pan occasionally, for about 5 minutes, or until the sauce turns whitish and the flavors are blended. Serve inmediately.