Grown and prepared in Spain, these roasted and peeled piquillo peppers are perfect for stuffing, using in soup or sauce or slicing for salads or garnish. Many people confuse red peppers with piquillo peppers, but piquillo peppers are smaller, with thinner flesh and a fruitier flavor. The peppers, roasted over firewood, have a subtle smokiness and a sweet-tangy quality. They’re tender, but not so soft they’ll fall apart when cooked—they’re peeled without being rinsed in water, which helps retain their smokiness, flavor and texture. And the peppers have Protected Designation of Origin status as a traditional Spanish food. Grown in Navarre, piquillos are also known as the region’s “red gold.”

Lemony and garlicky, Espinaler’s jarred version of Spain’s famous garlic sauce is fresher tasting than other premade versions. The four simple ingredients—exactly what you would use to make alioli at home—are whipped until light, fluffy and creamy. Unlike other commercial options, Espinaler’s doesn’t contain egg yolks, resulting in a scoopable, airy texture rather than a pourable one. The garlic flavor is present but not too strong; the balanced All I Oli sauce works as a spread or dip, served alongside paella, grilled seafood, tortilla española or grilled meats and vegetables.