Piquillo peppers grow only in Navarre in the north of Spain, in the mountainous area along the French border. They're small - about two inches long - and triangular. The freshly picked peppers are grilled over beech-wood fires to char their thin red skin, which gives them a sweet woodsy flavor. Then they're peeled by hand without being rinsed, which would deprive them of much of their flavor.
The Spanish savor Piquillos so much that they've regulated the use of the name by getting a Denomination of Origin. Look for it on the jar; pretenders are starting to show up on store shelves, and there really is a difference.
2. Preheat the broiler to high.
3. Arrange the peppers in a single layer in a broiler-proof glass baking dish. Pour 1 tablespoon of the olive oil over them. Sprinkle the garlic over the peppers. Broil for 7 to 10 minutes, or until the cheese is soft and bubbly.
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