Conchita fire roasted whole pimientos. 12 oz

Conchita fire roasted whole pimientos are the jarred shortcut Cuban cooks reach for when a recipe calls for that sweet, smoky red pepper note without the work of charring and peeling. Whole pods, packed in their own liquid, skins already blistered off.

For Cuban-American kitchens, pimientos are a recognizable garnish on the rice — the red strips draped across arroz con pollo at every Sunday family dinner, the color that signals the dish is finished. They also pull double duty in bacalao a la vizcaína and any fricasé that wants a touch of sweetness against the tomato.

Common Uses: arroz con pollo garnish, ropa vieja, fricasé de pollo, bacalao a la vizcaína, tortilla española, antipasto plates, and chopped into sofrito for extra depth.

Cultural Context: The pimiento garnish on arroz con pollo is one of those small visual cues that tells you a Cuban kitchen made the dish. Without those red strips on top, abuelas will tell you something is missing — no matter how good the rice tastes.

Pairs With: green olives with pimiento, capers, Spanish olive oil, saffron rice, sofrito, and sliced manchego on a tapas board.

Common In: Cuban, Spanish, and broader pan-Latin cooking across Cuban-American households nationwide.

Ships nationwide to home cooks who want the right red pepper for the dish — fire-roasted, peeled, ready to drape.