- Sweet, intense flavor & smoky aroma
- Hand-packed in their own juices
- All natural, certified organic
- Pre-sliced into strips perfect for paella & salads
- Size - 7 oz/200 g
Intensely flavored piquillo pepper strips are a convenient way to enjoy the taste of piquillo peppers in your cooking. Piquillo peppers are a unique specialty of Lodosa, a small village in Navarra. Grown without fertilizers or chemical additives, these organic piquillo pepper strips are made from hand-picked and fire-roasted peppers packed in their own juices.
With their slightly sweet yet mildly spicy taste, piquillo pepper strips are perfect on paella or as a garnish for salads. They can be eaten straight out of the jar as a snack or speared with a toothpick and a hunk of bonito tuna for tapas.
Monjardín is an organic line of vegetables from El Navarrico, an artisan brand that has been a La Tienda favorite for years. Certified organic Monjardín piquillo peppers are grown in Navarra, a region in northern Spain known for its extraordinary produce, without the use of fertilizers or chemical additives. No artificial ingredients or chemicals are used in the washing, roasting or peeling process.
Each year in the early fall, the peppers are hand-picked daily for perfect ripeness and taste. Only the very best peppers are selected. The peppers lose up to 60% of their liquid during roasting - leaving them with a sweet yet intense flavor unlike any other roasted red peppers. The peppers are hand-peeled and de-seeded, sliced into strips and hand-packed in their own juices. No water or brine is used.
Use within 3 days of opening.
Piquillo peppers (99%), salt, citric acid as acidulant.
Serving size 2 pieces (50g) Servings per container 4. Calories 20, calories from fat 0. Total fat 0g, saturated fat 0g, cholesterol 0mg, sodium 135mg, total carbohydrate 4g, dietary fiber less than 1g, protein 0g. Vitamin A 7%, Vitamin C 70%, Calcium 0%, Iron 5%. * Percent Daily Values are based on a 2,000 calorie diet.
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"These are addictive to me right out of the jar."
Sheila - Oct 9, 2011