Riojan Joys
Riojan joys are very spicy, red in color, and have a shape similar to piquillo peppers but are smaller in size.
They are usually used roasted and cut into strips with olive oil and a little salt, to accompany tortillas, sandwiches, and other dishes.
Ingredients: Riojan joy and citric acid.
Nutritional information: Per 100g
| Energy value | 45.0 Kcal / 146 Kj |
| Fats | 0.5 g |
| of which saturated | 0.5 g |
| Carbohydrates | 5.6 g |
| of which sugars | 4.8 g |
| Salt | <0.1 g |
| Proteins | 1.6 g |
Allergens: Allergen-free product.
History of Riojan Joys
Riojan joys are peppers that look similar to piquillo peppers, but they are devilishly spicy; although Ignacio Vela prefers to speak of "a light, very pleasant spiciness." In his village, Mendavia, they have a tolerance for spiciness that is different from the rest of mortals.
In 1945, Ignacio's grandfather, Joaquín Vela, was the first entrepreneur to bottle the local variety of spicy pepper known as "villano", as if it were a piquillo pepper: roasted over wood and peeled.
The pepper soon gained great popularity in La Rioja, Álava, and Navarra –especially in the Ribera region– where it remains ubiquitous in bars to accompany potato tortillas and blood sausage pinchos. It is also often served in strips –with olive oil and garlic– as a side dish for spoon dishes, or whole, stuffed with minced meat.
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