La Catedral de Navarra Piquillo Peppers

La Catedral de Navarra Piquillo Peppers are renowned throughout Spain for their unmistakable depth of flavour, intense red colour and exquisitely thin skin. Grown along the banks of the Ebro in Navarra and harvested at their sun-ripened peak, these peppers are roasted over flame and delicately peeled by hand, never rinsed in water in order to preserve their unique character.

Selected from small, premium yields on the producer’s own farms, every pepper is handled with the utmost care. Their supple texture and natural sweetness make them an essential addition to any gourmet kitchen. With no added spice, just real piquillo taste, these peppers pair beautifully with everything from grilled seafood to soft cheeses, and elevate simple salads and omelettes.

Health-conscious food lovers will appreciate their low calorie count, virtually zero fat content and generous supply of vitamins and antioxidants. La Catedral de Navarra champions organic farming with certified sustainable methods, including rigorous crop rotation and strict controls on chemicals, making their piquillo peppers an excellent choice for a truly gourmet experienc.

Short cooking and fire roasting delivers an extraordinary mouthfeel, combining silky sweetness and a gentle tang. The peppers arrive preserved in their own juices, ready for easy home use, whether gently heated in extra virgin olive oil or enjoyed straight from the jar.

La Catedral de Navarra brings over 70 year expertise to the production of this gourmet delight. The company is committed to quality with BRC and IFS certifications and a dedication to organic agriculture. Their vegetables are harvested by hand, with every batch rigorously selected for optimal ripeness and taste.

How the Spanish Enjoy La Catedral de Navarra Piquillo Peppers

These gourmet peppers are central to many traditional dishes. Locals enjoy the whole pepper version stuffed with tuna, soft goat’s cheese or minced meat, then gently grilled and served with olive oil.

They are beloved as a simple tapas, warmed through and sprinkled with sea salt, or featured alongside roasted cod and anchovies. In Navarra, home cooks and chefs alike use piquillo peppers to enrich scrambled eggs, paellas, and even to garnish hearty stews.

Their delicate sweetness and vibrant colour have made them a firm favourite across Iberian cuisine, adding elegance and subtle depth to every plate.

These peppers are ready to eat but are normally warmed first. Never put on a high heat as they will suffer a degradation in flavour.

Easy Tapa Suggestion – Confit Piquillo Peppers with Tuna Belly and Piquillo Mayonnaise

Ingredients (serves 1):

• 1 tin of confit piquillo peppers (La Catedral de Navarra)
• 1 jar of tuna belly in olive oil
• 1 jar of mayonnaise
• Fresh parsley
• Ground black pepper
• 1 box of crackers

Place the confit piquillo peppers over crackers. Reserve one pepper and blend it using a hand blender until smooth and silky. Season with salt to taste. Add a large spoonful of mayonnaise and mix gently.
Add a piece of tuna belly on top of the confit piquillo pepper slices and finish with the piquillo mayonnaise.
Top off with a sprinkle of freshly chopped parsley and ground black pepper.
If you prefer not to blend one of the peppers, you can use the juice from the tin to add piquillo pepper flavour to the mayonnaise.