A few words about this item from chef José Andrés: 
 
I love these peppers, and nothing says Spanish vegetables like pimientos del piquillo! Named for the bird-nosed shape of the pepper, these are hand harvested along the Ebro river in Navarra, a region in Spain known for its amazing produce. Picking only the most perfect peppers, the younger ones are left behind to ripen a bit longer. The Rosara kitchens are just a few miles away from the fields where they are picked, so the peppers are not damaged and can be prepared fresh. At Rosara, they are roasted over an open beechwood fire and peeled by hand without any added water to preserve the rich, smoky flavor. Smooth, sweet and just a little bitter, they are perfect for filling with cheese, meat, fish - whatever you like! They make a dynamic and flavorful addition to salad or pasta, and are a great side for grilled meats. Just one bite and you will understand what I mean!