Rosara Confit Piquillo Pepper Jar (145 ml) is a gourmet Spanish delicacy crafted with care and tradition. These piquillo peppers are sourced from the Lodosa region in Navarra, renowned for its exceptional produce. Each pepper is fire-roasted over wood to enhance its natural sweetness and impart a delicate smoky aroma. After roasting, they are hand-peeled—never washed—so their full flavor and texture are preserved.
Once prepared, the peppers are gently confited in a blend of whole cane sugar and red wine, resulting in a tender, glossy pepper with a rich, sweet-savory balance. This artisanal process gives them an intense flavor profile with a soft, velvety finish and only 0.4% fat, making them a surprisingly light yet indulgent treat.
Their versatility shines in both savory and sweet pairings. Serve them alongside grilled meats or fish, add them to tapas spreads, or elevate your cheese boards. They also pair wonderfully with foie gras or salads, and for the adventurous palate, they make an unexpected and elegant topping for cheesecake or curd.
Each 145 ml jar contains about 125 grams of confited peppers. Once opened, they should be refrigerated and enjoyed within a few days to preserve their exceptional quality.
Stuffed Rosara Confit Piquillo Peppers with Tuna, Olives & Anchovies
Serves: 2–4 as a tapa
Time: 10 minutes prep, no cooking required
Ingredients (available at Spanish Pig):
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1 jar Rosara Confit Piquillo Peppers
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1 tin Tuna in Olive Oil
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6–8 Spanish green olives (we like anchovy stuffed ones)
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2–3 Anchovy fillets (optional, for an umami kick), finely chopped
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1–2 tablespoons Extra Virgin Olive Oil (e.g., Jaén Picual or any premium Spanish EVOO)
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Fresh cracked pepper
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Optional garnish: chopped parsley or a drizzle of Sherry vinegar
Instructions:
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Prepare the filling:
In a small bowl, flake the tuna and mix with chopped olives, anchovies (if using), and a tablespoon of olive oil. Add a few cracks of black pepper to taste.
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Stuff the peppers:
Gently open each Rosara confit piquillo pepper and stuff it with the tuna mixture. Be careful not to overfill—they're delicate!
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Plate and finish:
Arrange the stuffed peppers on a serving dish. Drizzle with a bit more olive oil and garnish with parsley or a touch of Sherry vinegar for brightness.
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Serve:
Enjoy cold or at room temperature with crusty bread or alongside a Spanish white wine or vermouth.
