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These large red peppers called morones in Spain, are flame roasted and then peeled. The remaining small pieces of skin give them a unique smoky taste. Slowly cooked with garlic, they are then marinated for two weeks in sunflower oil. Piquillos are served on a toast rubbed with garlic or as a complement to salads, fish or chicken.

Ingredients: red peppers, garlic, salt, vinegar, bay leaf, sunflower oil.

Piquillos (marinated peppers) 190 g net

  • Product sterilized and stored in a cool place since placing in a jar. Shipped in our polystyrene boxes containing bottled ice (unfit for consumption). Preferably keep cool.

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