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PR03003 Piquillo pepper whole jar

Navarrico whole piquillo peppers, jar 200g

£5.50 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted whole and then peeled by hand.

The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.

Ingredients
Peppers, salt, citric acid
Storage & Care
An average shelf life of at least 2 years. Once opened, refrigerate and use within 3 days
Nutrition Per 100g
Energy219kJ / 51kcal
Fat0.5g
   of which saturates0g
Carbohydrate11.2g
   of which sugars7.6g
Protein1.7g
Fibre1.54g
Salt0.6g
* Typical values per 100g

Navarrico

El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain’s most fertile regions.

It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.

Chickpea, artichoke & chorizo salad

Ingredients
2 piquillo peppers, very finely chopped
1 tbsp very finely chopped red onion
1 clove garlic, very finely chopped
1 tsp Catalan oregano
6 tbsp Nuñez de Prado olive oil
2 tbsp lemon juice
1/2 tsp salt
100g Navarrico white beans, rinsed and drained (about 1/4 jar)
100g Navarrico chickpeas, rinsed and drained (about 1/4 jar)
1/4 of a Alejandro mini chorizo Magno, skinned, thinly sliced and cut into half rounds (about 60g)
3 tomatoes, cored, seeded and diced
1/4 cup pickled green guindillas, stems removed, cut into small pieces
4 Navarrico artichoke hearts, or fresh artichokes, cut into 1/8s top to bottom (through the base)
Little Gem or Romaine lettuce hearts
Mint leaves to garnish

Method

  1. Pound together in a mortar and pestle the piquillo pepper, garlic and oregano; whisk in the lemon juice followed by the olive oil.
  2. In a bowl combine beans, chickpeas, chorizo, tomatoes and guindillas, mixing well.
  3. Add dressing, coating the salad well; gently mix in the artichokes.
  4. Create a bed with the lettuce leaves and cover with the salad.
  5. Garnish with plenty of torn mint leaves.
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