Fire roasted and hand peeled, jumbo sized peppers. Equivalent to 8.5 small jars.

If you look closely at the picture you will see an unlikely work of art! The ladies that hand-peel these delightful peppers somehow place them in perfect order in the jar. It must take the patience of Job to arrange the neat rows! They are so good that a friend of mine had an open jar by her desk and feasted on them all day long! These extra large beauties are the perfect tapa for a festive party.

REMEMBER THAT THESE ARE ORGANIC WITH NO PRESERVATIVES, STORED IN THEIR OWN JUICE -- THEY MUST BE USED WITHIN 3 DAYS OF OPENING.  (more info)

Fire roasted and hand peeled, jumbo sized peppers. Equivalent to 8.5 small jars.

If you look closely at the picture you will see an unlikely work of art! The ladies that hand-peel these delightful peppers somehow place them in perfect order in the jar. It must take the patience of Job to arrange the neat rows! They are so good that a friend of mine had an open jar by her desk and feasted on them all day long! These extra large beauties are the perfect tapa for a festive party.

REMEMBER THAT THESE ARE ORGANIC WITH NO PRESERVATIVES, STORED IN THEIR OWN JUICE -- THEY MUST BE USED WITHIN 3 DAYS OF OPENING.

Pimientos del Piquillo are a unique, traditional specialty of Lodosa, a village in Navarra, which have only become available commercially in the last 25 years. They come from a unique variety of red peppers organically grown in Lodosa and its surrounding area in northern Spain.

Triangular in shape, they have a uniquely curved point (piquillo). You may have read about these celebrated peppers in the New York Times, Bon Appétit, Saveur, and Gourmet -- or perhaps you enjoyed them when you were in Spain.

These thin-fleshed, mild piquillo peppers are grown organically and mature to a bright red hue. They are picked between late September and November each year. They are slow roasted immediately at a low temperature, peeled by hand and placed individually in a bottle in their own juice: no washing, no chemical treatment, all ecological.

Heat the peppers, and then serve alone or with a little olive oil. They are also good with fried eggs, or perhaps with some grilled morcilla blood sausage. One of the favorite ways to serve them is stuffed with fish, crab or shrimp.  (less info)