Ramiro pepper

Ramiro pepper is a long, thin pepper with smooth skin and a sweet, delicate flavor. It is often confused with other spicy varieties, but ramiro is not hot at all. The flesh is thin but meaty, and the seeds are easily removed. The color varies from green to red as it ripens, and each stage provides a different flavor profile.

Aroma and Taste

Green Ramiro has a fresh, slightly herbaceous taste with a subtle bitterness — ideal for those who appreciate a more complex flavor profile. Red pepper becomes sweeter, develops fruity notes, and almost completely loses its bitterness. The aroma is delicate and not sharp, which allows the pepper not to overpower other ingredients in the dish.

Role in dishes

Thanks to its thin skin, ramiro peppers fry beautifully — they soften quickly and acquire a light char. They are convenient to stuff, cut into strips for salads, or add to stews. The pepper works well both raw and after heat treatment, without losing its structure and flavor.

Pairings and Uses

• With garlic, onion and tomatoes — the base for Spanish and Mediterranean dishes
• With olive oil and sea salt for a simple side dish or appetizer
• With meat (beef, chicken, pork) for stews or grilling
• In salads with goat cheese, nuts and herbs
• In cream soups for soft texture and sweet undertone

Selection and Storage

When buying, choose peppers with smooth, shiny skin without soft spots or dents. Red peppers are sweeter, but green ones keep longer. Store ramiro peppers in the refrigerator in a plastic bag or container — this will keep them fresh for up to two weeks. For long-term storage, you can freeze sliced peppers or preserve them in oil.

Rinse the pepper with cold water before use. If the skin seems tough, you can pour boiling water over it or roast it over an open flame — the skin will come off easily, leaving tender flesh. Remove the seeds simply: cut the pepper lengthwise and scrape them out with a spoon.