Charred Roasted Peppers

Piquillo peppers are transplanted chiles from South America that flourished in the northeastern Navarra region of Spain. Like the famed Hatch chile from New Mexico, the skin of a fresh piquillo is like leather, so using them involves charring, peeling, seeding, and preserving the whole fruits in their own juices. Their out-of-the-jar usability makes them perfect as a garnish, but slowly poaching the peppers in extra-virgin olive oil yields an exceedingly delicate, achingly fra