The balance between sweet and heat is struck perfectly with the pepper native to Navarra in the Ebro River Valley of northern Spain. The careful harvesting of only the most ripe peppers ensures a quality product. Once harvested, the whole peppers are roasted over flaming hardwood until their skin is charred. This characteristic roasted skin is left on for bottling because it is within this delicious skin that the flavor lies. The bright red color and silky smooth texture of the Piquillo belies the intensity of this pepper's punch.