- Fire roasted peppers
- Simmered in red wine and cane sugar
- Great with goat cheese or foie gras
- Presented by celebrated chef José Andrés
- Made by the artisans at Rosara
- Size - 4.4 oz/125 gr
Whole piquillo peppers from Navarra are roasted over a beechwood fire until they are charred and smoky. They are cleaned by hand, then simmered in sweet red wine and cane sugar. The result is amazing! Sweet, smoky and delicate, these peppers are the perfect pairing for savory delights like fresh goat cheese or grilled ribeye. They are also a tasty addition to your favorite salad.
Chef José Andrés seeks out the very best traditional Spanish foods for his personal collection. His friends at Rosara harvest piquillo peppers by hand at the peak of ripeness in the rolling hills of Navarra. Within hours they are roasted over hardwood flames and packed by hand for you to enjoy.
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.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
May We Suggest
"Very tasty,jar is a little on the small side though."
Gary - Shelbyville, KY September 2017
"Third time purchased"
Duane - Akron, OH February 2016
"Exceptional product, wonderful flavor."
wayne - Dagsboro, DE January 2016
"These peppers are surprisingly good and very sweet. I served them with serrano ham, cheese and thick bread. "
KRIS - Saint Petersburg, FL December 2015
Andrew - Paoli, PA November 2015