Conchita fire roasted whole pimientos. 12 oz Pack of 3

Fire-roasted whole pimientos in the can — peeled, charred over open flame, packed in their own juice. The smoke does work that fresh peppers can't replicate, which is why generations of Cuban and Spanish cooks have kept them on the shelf.

Conchita's version comes from the Spanish pimiento tradition: thick-walled red peppers, roasted until the skins blister, then jarred whole so you can slice them however the dish wants — strips for ropa vieja, halves draped over bacalao, diced into a sofrito for fricasé de pollo.

Common Uses: sliced into ropa vieja during the final simmer, layered into bacalao a la vizcaína, folded into arroz con pollo for color and sweetness, draped cold over mariquitas, or pressed into a Cuban sandwich as a smoky alternative to fresh pepper.

Pantry Role: sofrito starter and base seasoning — the smoky-sweet element that lifts a tomato base out of flat territory.

Cultural Context: Pimientos asados are the unsung workhorse of la cocina española y cubana. Where Anglo kitchens reach for bell pepper, Spanish and Cuban cooks reach for the jar — because the roasting is already done, and the flavor is deeper for it. Most home cooks learned this from watching someone older slice them straight onto the cutting board.

Pairs With: Spanish olive oil, garlic, bay leaf, capers, green olives, and saffron rice.

Three 12 oz jars, shipped nationwide. Hard to find outside Spanish and Cuban specialty grocers in South Florida.