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Navarrico whole Piquillo peppers, D.O.P. tin 390g

Navarrico whole piquillo peppers, tin, 390g

£9.75 (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 and then peeled by hand.

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

Pepper, salt, citric acid
Storage & Care
An average shelf life of at least 2 years. Once opened, keep refrigerated and use within 3 days
Nutrition Per 100g
Energy219kJ / 51kcal
   of which saturates0g
   of which sugars7.6g
* Typical values per 100g


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.

Artichokes, Piquillos and Olives Sandwich

2 Tbsp Arbequina olive oil
2 Tsp PX aged balsamic vinegar
12 Brindisa Empeltre olives, pitted and very finely chopped
1 Tsp capers, rinsed, drained and very finely chopped
1/2 Tsp Catalan oregano
Large pinch of lemon zest
1/2 Jar El Navarrico artichokes, drained
1/2 Jar El Navarrico alubias beans, rinsed and drained
2 Tsp lemon juice
1/2 Tsp sea salt
Several grinds black pepper
4 Piquillo peppers, cut into strips
Basil leaves to top
8 Slices firm white bread such as ciabatta or sour dough, or 20 rounds of baguette for pintxos

Delicacy in a Sandwich

Makes 4 sandwiches or about 16 pintxos


Whisk together the olive oil, vinegar, olives, capers, oregano and lemon zest, blending well.

Cut half the artichokes into 1/6ths (top to bottom - through the base); coarsely chop the remaining artichokes.

Mash the beans with the lemon juice, salt and pepper ; add the chopped artichokes and mix well.

Build the sandwich

  • black olive dressing
  • bean and artichoke mixture
  • artichokes pieces and pepper strips
  • a layer of basil leaves
  • a touch more dressing

Press the top slice down well.