Rosara Piquillo Peppers are a culinary gem from Navarra, Spain, beloved for their naturally sweet flavour, silky texture, and vibrant colour. Grown in the Ebro River Valley and carefully fire-roasted, each pepper is hand-peeled without water—preserving its full flavour and smoky character. Rosara uses no additives or preservatives, just traditional craftsmanship and a deep respect for the product.
Tender yet structured, these piquillo peppers are ready to eat straight from the jar or to be used in countless Spanish recipes. Their balanced sweetness makes them perfect for tapas, rice dishes, or elegant appetizers.
Recipe: Warm Piquillo Peppers with Sobrasada and Honey
Ingredients (from spanishpig.ca):
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6 Rosara Piquillo Peppers
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100g Sobrasada Ibérica
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1 tsp Spanish honey (such as orange blossom or rosemary honey)
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Fuenroble Extra Virgin Olive Oil
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Crusty bread or Tortas de Aceite (optional)
Instructions:
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Warm a drizzle of olive oil in a skillet over medium heat.
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Add sobrasada and gently heat until softened but not fully melted.
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Spoon sobrasada into each piquillo pepper and place them back in the pan to warm through.
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Drizzle with a little honey and serve immediately with bread.
A perfect balance of sweet, smoky, and savoury—pure Spain on a plate.
Would you like a vegetarian version next?
