- Small batch, handmade
- Made with red bell peppers
- Tart, sweet and delicious
- Excellent for tapas and canapés
- All natural, fresh ingredients
- Size - 7 oz/200 gr
A taste of this amazing pepper confit was a revelation. Sweet and tangy, with meltingly tender chunks of bell pepper, we couldn't help eating whole spoonfuls right from the jar!
The sauce really shines when we paired with savory foods, like a sharp aged Manchego cheese. Roast lamb or grilled pork are elevated to a new level with just a scoop. Or add a spoonful to your next sandwich or pork barbecue.
The artisans at La Cuna are in no hurry. Each batch of ripe red bell peppers is sliced and sauteed in olive oil in a large, flat paella pan. The peppers simmer for hours, stirred by hand until they are caramelized. Only then is the confit spooned into jars and sealed for delivery.
La Cuna translates as "The Cradle." The founders named the company to remind themselves of their mission - to bring back the flavors of their childhood, made with loving care like they remember from their home. Each recipe is all natural and made with exquisite patience to bring out the fullest flavor of the ingredients.
Pure and simple ingredients: red peppers, sugar and olive oil.
Red peppers, sugar and olive oil.
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.
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"I fell in love with this confit at first bite! I have to have more, and have it in stock at all times. Great on everything!"
Deb - Santa Clara, CA - Feb 20, 2016
"Great as a spread, an addition to your cheese tray, or any condiment use you can think of."
Careful - Taneytown, MD - Dec 27, 2015