Piquillo-Paprika

Roasted sweetness is the only sugar allowed near this much salt.

Confit it in the same oil the peppers sit in and use both.

They arrive dry from the tin. Oil is what makes them silky again.

Wood-roasted pepper sweetness cuts salt without introducing raw acid.

Sweet smoke folded into soft egg, salt at the end.

Sheep salt against pepper sugar, both from the same hundred miles.

Flor salinity strips the sweetness back so you taste the char.

Stuff it: the ink sauce clings where the pepper skin was peeled.

Sweet roasted pepper and oily bonito, both kept under oil.

Roasted sweetness and a little smoke, both without heat.

Lactic sourness fills the cavity and cuts the roast sugar cold.

Cocoa butter lactones over wood smoke; salt it or it reads as pudding.