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Confit piquillo peppers


Tapa, garnish to go with your meat and fish dishes, prepared in minutes…

by Chef Javier Vicente



  • 1 Jar of Piquillo Peppers
  • 20g Peeled Garlic
  • Chopped Chives
  • 50 ml Extra Virgin Olive Oil
  • Pinch of salt
  • Pinch of sugar

SERVINGS: 1-2 pax


SPECIAL FOOD REQUIREMENTS: Gluten-free, vegetarian, nut-free 

About this dish

Piquillo Pepper is a sweet variety of chilli from Navarra (IGP-Protected Geographical Indication). Traditionally the peppers were roasted in the wood-fired oven, peeled by hand and preserved.

A must-have in any Spanish Food Cupboard, all-year-round, Piquillo Peppers are perfect as garnish for roasted or grilled meats and fish, salads and simple tapas.

Step by step

  1. Heat Olive Oil over medium-high heat while slicing garlic
  2. Sauté Garlic till golden brown
  3. Add Piquillo Peppers together with its flavour-rich liquid
  4. Lower the heat, season with a pinch of salt and let it simmer until the peppers get a nice, sticky texture
  5. Add a pinch of sugar and garnish with chopped chives

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