How to confit piquillo peppers. Recipe


Transforming a "current" canned into delicious, or a delicious into exquisite, is in summary the essence of today's recipe for how to make candied piquillo peppers.

This variety of canned peppers that are usually roasted, is perfect with a touch like the one I propose today, because although in the preserve the peppers are already cooked and could be tasted directly, once opened it is recommended to give them a hit of frying pan to finish them and make them more tender and not taste so much "can".


For 1 units
  • Piquillo peppers 300 g
  • Garlic cloves 4
  • Extra virgin olive oil 50 ml
  • Sugar 20 g
  • Salt

How to make candied piquillo peppers

Difficulty: Easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

We will start by putting the oil in a non-stick pan and heating it gently. Add the sliced ​​garlic and sauté them slightly without burning. Then add the drained piquillo peppers, but reserve the liquid. Sauté them for eight minutes over medium-low heat.

Salt the peppers once the time passes and add the sugar, letting them caramelize over medium heat for five minutes. Then we add the liquid from the pot of peppers and cook everything together over low heat for 20 minutes.

With what to accompany the candied piquillo peppers

Candied piquillo peppers are ideal to accompany any roast of meat, fillets or even fish. You can make more quantity and pack them in sterilized jars for 20 minutes in boiling water in a water bath.

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