El Navarrico is a family business based in Navarra, a region in northern Spain known for its fertile farmland and abundance of outstanding produce. It’s the ideal environment for growing some of Spain’s most iconic vegetables, like piquillo peppers and white asparagus. And for three generations the Salcedo family has been doing exactly that, freshly harvesting vegetables and doing as little as possible to their products before canning them, allowing the exceptional quality and fresh flavors of their produce to shine through.
Monjardín is El Navarrio’s entirely organic line of vegetables. Only the very best of each season’s crop is selected for use, and everything is grown without the use of fertilizers or chemical additives.
Pick yourself up a peck of peppers (or just a jar or two or three)
El Navarrico Organic Whole Piquillo Peppers
Piquillos are small, sweet, and just barely spicy peppers, native to Spanish Basque country and grown under the hot Mediterranean sun near the town of Lodosa. Processed using traditional methods, they gain a deep, smoky flavor from roasting over beechwood and then are hand-peeled and packed in their own juices.
Some folks have tried to capitalize on piquillos’ popularity by selling pretender peppers that are roasted over a gas flame and peeled by water pressure—the flavor isn’t the same. You know you’re getting the real deal with El Navarrico piquillos, theirs are labeled with a designation of origin logo, just like you might see on champagne or specific types of cheeses.
Chop them up and add them to an omelet or paella or serve them in a puddle of olive oil with crusty bread for an easy, but impressive appetizer.
One of the most popular ways to eat piquillos in Spain is to stuff them, in this case with Bacalao salt cod, a Basque classic. The salt-cured cod is soaked and cooked to silky smoothness, stuffed inside the smoky peppers, and covered in a simple tomato sauce.
A stellar tapa, all you need to do to make the room swoon is crack open a tin and set it on the table.
Cristal peppers are exceedingly rare, delicate, and filled with so much flavor you’ll think they were injected with something. Smoky, velvety rich, and decadently buttery. Zingerman’s Founding Partner Ari Weinzweig calls them the “foie gras of the pepper world.”
Eat them straight from the jar, warmed, with a touch of sea salt and a drizzle of good olive oil with a loaf of Paesano on the side.
Enjoy sun-riped tomatoes in any season. Monjardin Organic Tomatoes are carefully grown without the use of pesticides, then the best ones are selected and bottled in their own juice. That’s it, no artificial ingredients or chemicals, just delicious, crushed tomatoes.
Use them for pasta sauces or pappa al pomodoro, a classic Tuscan bread soup.
The royalty of the asparagus kingdom! Picked and prepared entirely by hand, these tender spears are harvested by hand at night and packaged the next day to preserve their delicate flavor. Packed in just water and salt so you can savor their subtle, buttery flavor and incredibly tender texture.
They make a great addition to a leafy green salad or a party cheese plate, perhaps dunked in a dollop of aioli.
Fully cooked and preserved at their peak quality, we carry several varieties of these beans. Easy to add to your favorite salad, tapas, or other recipe.
El Navarrico Piquillo Peppers with Cod
El Navarrico Cristal Peppers
