Matiz Navarro Piquillo Peppers


Unlike any other red pepper you have ever tasted – guaranteed!

Pure piquillo peppers imported to the U.S. carry an exclusive seal of authenticity, granted only to those peppers that are hand-picked in the Ribera del Ebro region of Northern Spain. The Piquillo pepper, meaning “little beak” for its distinctive pointed shape, have for generations been picked and produced almost entirely by hand, using no chemicals in the washing, roasting and peeling process. Slow roasting over open wood fires gives these unique peppers a rich complex flavor.

Piquillo peppers are very versatile and can be used in many applications. Try cooking, roasting or sautŽing with them. Put them in salads or stuff them. Navarra is known for big ripe juicy vegetables. It is also the home of the running of the bulls and the St. Fermin festival in which the Cabazones – or big heads – are worn throughout the streets. Our Matiz Navarro piquillos displays one of these well known symbols of Navarra.


Label artwork contributed by Wanda Pelayo.




Piquillo peppers, salt, citric acid


This product has been produced free of soy, gluten, nuts, dairy, and genetically engineered ingredients.


100% recyclable and reusable


Matiz Piquillo Peppers: 7.6 oz: 8 32924 00550 8; 5.5 lb: 8 32924 00552 2

Item No.

Piquillo Peppers 7.6 oz: MZN01, Piquillo Peppers 5.5 lb: MZN50


Nutrition Facts

As with many of the regions of Spain, precious farmland is under pressure from development as well as  industrial agri-business. Supporting small farmers and a diversity of local traditional produce is crucial to this region. Conservas Pedro Luis, the producer of the Matiz organic Piquillo peppers and denomination of origin artichokes, is a small family-owned company which processes a wide variety of regional vegetables and works exclusively with the same local farmers year after year to support local agriculture and to guarantee the quality of the product and the Denomination of Origin or Organic status.

The peppers are processed using the traditional Navarran methods. They are roasted over an open flame and then hand peeled with no water used which would remove the flavor and juices. They are then hand-jarred in their own juices to retain the flavor, consistency, and natural sugars of the pepper. There are no chemicals used in the production process, and all organic waste material is returned to the farmers to be used as natural fertilizers and for animal feed.

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Matiz Navarro - Pedro Luis


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