Piquillo peppers are exclusively cultivated in the Navarra region of Northern Spain and are protected under PDO status. Under strict quality control, the Piquillo variety must meet government-established guidelines during cultivation, harvest and packing. These whole Piquillo peppers are roasted over a direct flame and are cored and peeled by hand before being packed in their own juices to preserve their naturally fruity flavor. Softly smoky, tender with a supple texture, these sweet red peppers are ready to be used straight from the jar.
How to Use
Able to hold their shape well, these peppers are ideal for stuffing with goat cheese, chorizo, or seafood conservas, like in this recipe forSmoky Tuna-Stuffed Piquillo Peppers.
Blitz in a food processor with extra virgin olive oil, sherry vinegar, garlic and cayenne pepper for an elegant sauce to serve over grilled sardines, pork tenderloin or roasted potatoes.
Slice and serve over salty grilled halloumi garnished with fresh herbs, a drizzle of extra virgin olive oil and a squeeze of lemon.
About the producer
The origins of La Catederal de Navarra date back to the early 1900’s, when Petra Lopez began preserving vegetables grown by her family and neighbors. Now, the company remains family-run and continues to commit to preserving the traditional methods that started it all.
