Slow-Roasted Piquillo Peppers in Their Own Juices

The most intense red for the hottest day of the year. Roasted, confited in olive oil, then glazed in their own juices — this is how you unlock the deepest flavor from sweet peppers.
Perfect for reviving jarred or frozen roasted peppers, and absolutely delicious on toast with tuna, anchovies, goat cheese, sausages, poached eggs, or added to salads.

Inspired by the way peppers are prepared for pinchos in northern Spain.

🕒 Prep Time: 10 min

🔥 Cook Time: 1.5 hours (slow-roast)

❄️ Chill Time (optional): 1–2 hours

🍽️ Servings: ~4–6 (as appetizer or garnish)

🧾 Ingredients

1 jar of roasted Piquillo peppers in their own juice (about 12 pieces)
(or 6 roasted red Kapia peppers, frozen with their juices)
Olive oil (enough to fully submerge peppers in the baking dish)
5–6 garlic cloves, peeled
Fresh parsley or basil, finely chopped
(Optional): Red chili flakes or hot red pepper slices
(Optional): 2 tsp sherry vinegar or red wine vinegar (for frozen Kapia peppers)
Salt, to taste

👨‍🍳 Instructions

1. Prepare the Peppers

Use already roasted and peeled Piquillo or Kapia peppers. If frozen, thaw completely with their juice.
Arrange the peppers in an ovenproof dish. It’s fine if they overlap slightly.
Scatter the garlic cloves throughout the dish.

2. Confiting Stage (Slow-Roast in Oil)

Pour enough olive oil to fully cover the peppers.
For Kapia peppers, add a few chili flakes or slices of hot red pepper for a slightly spicy effect, mimicking the Piquillo profile.
Optional herbs like rosemary, oregano, bay leaf, or marjoram can be added to the oil.
Roast in the oven at 120°C (250°F) for 1 hour, turning peppers gently halfway through.

3. Final Glaze

Drain the oil (save it for dressings — it’s flavorful!).
Add the reserved juice from the jar or freezer.
- If using frozen Kapia peppers: mix in 2 tsp vinegar and a pinch of salt.
Return the dish to the oven at 160°C (320°F) for 30 minutes, again turning once halfway.

4. Serve & Store

Transfer the peppers and garlic to a wide plate.
Pour the thickened, sweet-savory syrup from the baking dish over the top.
Sprinkle with freshly chopped parsley or basil.
Store covered in the fridge for up to 5 days.

🍽️ Serving Suggestions

These peppers are next-level good:

On toast with tuna, anchovies, or goat cheese
With grilled sausages or eggs (poached, soft-boiled, or fried)
As part of a mezze board or Spanish-style tapas
Tossed into pasta or warm grain salads

📝 Final Thoughts

This technique not only deepens the flavor of the peppers but also gives them a glossy, velvety texture that elevates any dish. Once you try it, you’ll never waste a jar of roasted peppers again.