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In the Fertile Ebro River Valley of Navarra in northern Spain, a few artisan companies jar vegetables of premium quality. One of their specialties and an important feature of Spanish cuisine is the piquillo pepper. These small red peppers are grilled on beech and oak charcoal, individually hand peeled, and preserved according to traditional craftsmanship to maintain all of their aromas, flavors and texture. The flavor is sweet and distinctly different from the roasted red bell peppers to which you might be accustomed. The texture is tender but resilient, making the whole peppers perfect for stuffing with cheese, meat, or grain fillings. They are also served as tapas, with grilled fish or meat, or in sauces.