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.


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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