- Smoky aroma, intense flavor
- The only wood-fire roasted piquillos
- Approx. 10 whole peppers
- Authentic D.O. Lodosa product
- Great for stuffing
- Size - 7 oz/200 gr drained wt
One of our favorite foods in Spain is the wood-fire roasted piquillo pepper. These brilliant red peppers have a sweet, tangy flavor with a touch of smokiness and a bit of spice. And the texture is amazingly firm yet tender, allowing you to enjoy each bite.
We visited our vendor in Navarra years ago to witness the piquillo harvest and roasting process. Peppers arrived by the truckload, bright red and perfectly ripe. They only produce piquillo peppers once a year, during the harvest season in the fall - no shortcuts here, no frozen or green peppers to store for later in the year. Once they run out of peppers jarred from this harvest, you have to wait until the following year to order more!
We then saw the peppers being roasted - but we were surprised to see a modern gas-fired machine. We always presumed that the peppers were roasted over wood, the traditional way. Well, we found out from our friend Patxi that the vast majority of piquillos are now gas-fire roasted. It is just more efficient and cheaper to do.
If you know anything about us, you will know that we could not let this stand! We began working with Patxi and his family to bring back the old ways. Because we work with El Navarrico, a small family company, they were open to the change. Since they had not used wood fires in decades, it took a lot of trial and error to perfect the old way of roasting the peppers.
But they succeeded! And you can taste the difference. The main taste missing with gas fire is smokiness, and smoke is the big difference in flavor for the wood-fire roasted peppers. They have the same sweet, vibrant taste as always, but now with a smoky base that completes the perfect piquillo flavor.
We are proud to now offer the only truly wood-fire roasted piquillo peppers available in the US. El Navarrico even brought back one of its classic black labels for the occasion. They cost a bit more, but we think you will agree that it is a small price to pay for bringing back the true tradition and flavor of piquillo peppers!
Serve at room temperature by themselves, or stuff with tuna or cheese and heat in the oven. They make a beautiful accent to paella as well. There are literally hundreds of recipes calling for piquillo peppers, a unique flavor from Spain.
Piquillo peppers, salt and 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.
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.
Spanish Potato Omelette Recipe
Receta de Tortilla Española
Piquillo Peppers Stuffed with Tetilla Cheese Recipe
Receta de Pimientos del Piquillo con Queso Tetilla
Paella with Chicken and Chorizo Recipe
Receta de Paella de Pollo y Chorizo
Ultimate Mixed Paella Recipe
Receta de Imprescindible de Paella Mixta
Vegetarian Paella Recipe
Receta de Paella de Verduras
May We Suggest
"The piquillo peppers are delicious."
G Cacciotti - Lakewood, CA - Aug 30, 2017
"Love to use this making paella and chorizo con garbanzos (sausage and chickpeas). Adds just the right flavor, subtle but delicious."
Renee Antillon - Buena Park, CA - Aug 14, 2017
"excellent spicy pimentos"
Martha - Dallas, TX - Jul 23, 2017
Luisa - Pittston , PA - Jul 16, 2017
"very good product, really appreciated by my wine group at a sherry tasting"
dan sommer - oak view, CA - Jul 7, 2017
"Superb flavor & just as described. While used in cooking, these peppers are great eating right from the jar!"
Jean H. - Los Gatos, CA - Mar 28, 2017
"These wood-fired peppers have a much more complex and attractive taste than the usual ones which are gas-fired."
R.F. Hirsch - Germantown MD, MD - Feb 5, 2017
Steph - Huntsville, AL - Jan 2, 2017
"Used in an omelet. Added a great flavor."
Pat Beattie - Waynesburg , OH - Jul 3, 2016
"soft texture and slightly smoky."
anon - Bath, ME - Jun 19, 2016
denny conway - Springfield, OR - May 8, 2016
Edith Ward - Citronelle, AL - Mar 23, 2016
Catalina Torrente - San Francisco, CA - Feb 19, 2016
"This is the real thing. Not wimpy, watery imitations of piquillos from Lodosa. Fabulous. Bake them stuffed with chevre, garlic, chorizo, then topped with sprinkles of almonds, parsley, and blood orange zest, mmmmm heavenly!"
barbara may - EUGENE, OR - Feb 8, 2016
"excellent for stuffing"
ROBERT GIEBEIG - SAINT AUGUSTINE, FL - Feb 7, 2016
"I am a new customer and will soon be a return customer."
Joseph Pozzi - Burr Ridge, IL - Jan 31, 2016
KATHERINE DARSCH - GREAT FALLS, VA - Nov 22, 2015
"These are my favorite piquillo peppers. Are you a fan of delicious flavor? Try these."
Maria B - Seaside - Sep 27, 2013
"Yummy! Provided excellent flavor to my Paella!!"
Eileen WOODZELL - Castle Rock - Apr 28, 2013
Sergio Cervetti - Doylestown - Apr 28, 2013
DaVonna Quernemoen - South Bend - Jan 23, 2013
"The best. Family loved it so much wanted to double the amount we put in the paella -- which we plan to do next year!"
Gautam - Carlisle, Massachusetts - Jan 6, 2013
"Wood Fired--what an EXCELENT idea!"
Sherri Zufall - Arvada, Colorado - Jun 10, 2012
"Great flavor. "
M. Ferreira - Oct 10, 2011
"While the quality of these peppers was fine, I am sure I could buy them in US and they would taste the same."
Marcia - May 20, 2011
"These peppers have an amazing flavor.Make the best tapas in the world.Olive oil,Cooked chicken,These Piquillo peppers and monterey jack cheese under the broiler.Wonderful!!"
R.Bell - Apr 3, 2011
"Utterly AWESOME! I am a pepper phreak- sweet to hot (not too hot please). Here is a SUPER recipe for these: in a blender or food processor, puree Piquillo peppers (@ a cup), 1 MED Red Bell Pepper, @ TBL spoon Red Wine Vinegar and a tsp honey.... saute in a pan/reduce until thick. Cool, serve on Rice or Pork or GRAB a SPOON. DELICIOUS! "
Nut - Oct 11, 2010
Cari - Aug 18, 2010
"PERFECT FLAVOR "
YADIRA - Jun 21, 2010
"I wish I could give these 10 stars...these peppers are worth every penny!! When I first tasted these I had to do a doubletake and reread the label to see if sugar was added (it's not). These are so sweet (naturally) that they are like candy! I use them right out of the jar in salads and they MAKE any salad into a gourmet delight! They are absolutely addictive!"
Brenda T. - Mar 9, 2010
"Any pepper is going to be good fire roasted,But these are really fantastic.Wish they carried them at my store.Well worth the $.Make great Tapas."
R.Bell - Feb 21, 2010
"These are a beautiful deep red and delicious."
Janice Roebuck - Dec 7, 2009
"These are the finest peppers available in the US. Some of the imported Bulgarian peppers are very good, but..naddah..rivals the flavor of the Piquillo from Lodosa. Great firmness too. Excellent! "
Randi - Sep 23, 2009
"Superb flavor in these peppers!"
Judy - Sep 11, 2009