- Fire roasted peppers
- Simmered in red wine and cane sugar
- Great with goat cheese or foie
- Presented by celebrated chef José Andrés
- Made by the artisans at Rosara
- Size - 4.4 oz/125 gr
A few words about this item from chef José Andrés:
Sweet, smoky and delicious! To make this delicate confit, only the most perfect piquillo peppers are picked by hand, leaving the younger ones behind to ripen a bit longer. From there they are brought to the kitchens at Rosara - just down the road from the fields where they are picked - to be roasted over an open beechwood fire. The charred skin is then carefully removed by hand before the smoky peppers are combined with red wine from Navarra and pure cane sugar. The mix is gently simmered in small batches and the result is a perfect balance of sweet wine and savory vegetables, great for pairing with goat cheese or foie for an astonishing tapa. Try it with your favorite cut of sirloin, alongside grilled duck or in salad dressed with Pedro Ximenez sherry vinegar. Go on, treat yourself!
Piquillo peppers, red wine, pure cane sugar, salt, citric acid.
Serving size 1.05 oz (30g). Servings per container about 4. Calories 50. Calories from fat 0. Total fat 0g (0%), Saturated fat 0g (0%), Trans fat 0g (0%), Cholesterol 0mg (0%), Sodium 160mg (6%), Total carbohydrate 12g (4%), Dietary fiber 0g (0%), Sugars 9g, Protein 0g. Vitamin A (0%), Vitamin C (300%), Calcium (0%), Iron (0%). *Percent Daily Values are based on a 2,000 calorie diet.
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"Very tasty,jar is a little on the small side though."
"Third time purchased"
"Exceptional product, wonderful flavor."
"These peppers are surprisingly good and very sweet. I served them with serrano ham, cheese and thick bread. "