- Fire-roasted and hand-peeled
- Sweet and tangy, with a touch of heat
- Packed in their own juices
- Stuff with cheese, seafood or meat
- Add to salads, paellas and sandwiches
- Size - 7 oz/200 gr drained wt
Stuff these red beauties with delectable fillings and serve as tapas, or eat them right out of the jar — whatever way you choose to indulge, you’ll be swept off your feet by the taste of these tangy, smoked, sweet peppers.
From the moment you open the container, the wafting aroma with smoky hints will tempt your senses and leave your mouth watering. The flavor is closer to a roasted bell pepper than a chili pepper, and the complex taste of the piquillo pepper is unmatched. Serve them drizzled with olive oil and grated cheese, or add a burst of flavor to everyday dishes such as salads, omelets and sandwiches.
An iconic Spanish food, piquillo peppers come from a small area near Navarra in the north of Spain. Piquillo means 'little beaks' and the peppers’ unique triangular shape makes them ideal for stuffing. Only the ripe, bright red peppers are picked and then fire-roasted until they are slightly charred on the outside. During the fire-roasting process, much of the water in the pepper cooks away, intensifying the incredible flavor. The charred piquillo peppers are peeled by hand and tucked into bottles filled with nothing but their own flavorful juices - allowing their radiant flavor to truly shine.
The exclusive brand of La Tienda, our Peregrino products reflect the best of Spanish cuisine and traditions. Our inspiration for our selection of products was to offer high-quality iconic foods from Spain at a fair price.
Eat your piquillo peppers within a day or two of opening. Keep them refrigerated after opening.
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Customer ReviewsAverage rating from 3 reviews Write a review
"Very tasty roasted pepper; good for the Mixed Paella recipe or to eat with a good aged cheese!"
carolien bell - vadito, NM - Jul 12, 2015
MIRIAM ARNOLD - STILLWATER, MN - Nov 9, 2014
"Best pepersI ever ate."
Marvin Simms - Oceanside, NY - Apr 20, 2014