Pimientos

[fyfas]

Have a recipe that calls for a large, fresh pimiento pepper (to be used along with a green bell pepper, butter and some sherry to create a simple sauce for a pan-seared filet mignon).

I'm having trouble finding a fresh pimiento and am wondering about attempting to use the jarred pimentos readily available that are packed in water with citric acid. Is this a wasted effort ?

TIA.

[touaregsand]

The jarred peppers have a flat flavor. Just omit it from the recipe if you can't find fresh.

[Carlovski]

I'd disagree, if you can get genuine spanish ones, they are likely to be better than any fresh ones you can find.

[NulloModo]

I agree, the jarred pimentos (especially if packed in good oil and some herbs) have had more time for their flavor to develop, use them.

[fyfas]

Thanks everyone; knew eG people would share their thoughts.

[fifi]

I don't think I have ever seen a fresh pimento. And I always look at the pepper section of my large "ethnic" markets.

[SethG]

Two thoughts:

1. A pimiento pepper is just a red pepper. Are you sure you aren't supposed to just use a red bell pepper, uncooked and unskinned? This would make sense if you are also using a fresh, raw green pepper.

2. Maybe the recipe is calling upon you to make you own pimientos? Penelope Casas does this in her books. It's very easy; I've done it many times. They taste fresher than the jarred varieties, which I admit can be very good as well.

Edited April 26, 2005 by SethG (log)

[touaregsand]

I'd disagree, if you can get genuine spanish ones, they are likely to be better than any fresh ones you can find.

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Which brand?

I have to admit I have a general aversion to almost all jarred/canned vegetables. So I'd probably just use a fresh red bell pepper.

[Carlovski]

I'd disagree, if you can get genuine spanish ones, they are likely to be better than any fresh ones you can find.

←

Which brand?

I have to admit I have a general aversion to almost all jarred/canned vegetables. So I'd probably just use a fresh red bell pepper.

←

I don't know about brand, but I often buy jars of Pequillo (Or is it piquillo?) peppers. I have had canned peppers which are just flat tasting, over sweet and too soft, but these are great. I find the biggest problem is I eat as many straight out of the jar as I put in the recipe!

[plattetude]

Piquillo peppers have a bit of heat, don't they? Pimientos are actually sweeter, aren't they, sweeter than bell peppers? For a bit more of a definition of pimientos in general, click this. I've never actually seen one raw, personally, but now I'll definitely be on a mission.

Or maybe there is no single genus of "pimiento," since really the word is just spanish for "pepper." Any botanists around who can elucidate us here?

In any case, I think it's pretty standard to use the jarred variety.

Christopher