Piquillo Pepper Puree

Piquillo Pepper Puree


  • 6 piquillo peppers

  • 1 small onion, thinly sliced

  • 1 clove garlic, smashed

  • 1 tablespoon J. Olive Co. EVOO of a Spanish varietal

  • 1/2 cup chicken stock


  1. Sauté onion until translucent.

  2. Next add garlic and piquillo peppers.

  3. Add pepper mixture to blender with chicken stock.

  4. Season with honey, salt + pepper to taste.

  5. Serve with Grilled Redfish. Enjoy!

Recipe courtesy of Alex Eaton of The Manship and Aplos