◆ In House

Contradicciónes

Tomato & Piparra Jam

€14.50

Slow-cooked tomato confit crossed with Basque piparra peppers folded in late, so the pickle-bright lift survives the cook and cuts through the sweetness.

Origin España

Producer Zales & Rego

Volume 380 g

Appearance

Deep red, glossy, with visible piparra pieces in green-yellow contrast

Aroma

Cooked tomato, pickled pepper, sweet-acid, faint chilli warmth

Taste · Primary

Concentrated tomato sweetness, piparra pickle-bright lift

Taste · Secondary

Mild chilli warmth, vinegar acidity, balanced sugar

Texture

Spoonable confit with discernible piparra pieces

Finish

Long, sweet-acid-vegetal, with a clean pickle close

FROM OUR TABLECuatro LunasOrganic Semi-Cured Manchego DOP

FROM OUR TABLEEl Lomo Mayor100% Ibérico Acorn-Fed Lomo

A long-cooked confit crossing two registers: the Basque piparra, the small, mildly spicy pickled green pepper from Ibarra and the Goierri valley, and the slow-cooked tomato confit of the Mediterranean canon.

Whole tomatoes reduce with sugar, vinegar, and salt until concentrated; piparras are stripped, chopped, and folded in late so their fresh, pickle-bright character survives the cook. The result reads as a tomato confit lifted by an unmistakable Basque pickle note, sweet-acid-pungent at first taste, vegetal-fresh underneath.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Tomato, low and slow. Piparra, late and bright.

Whole tomatoes reduce over low heat with sugar, vinegar and salt until the pulp concentrates into a confit. The piparras go in late, stripped and chopped, so their fresh, pickle-bright character survives the cook rather than dissolving into it. What comes out reads as a tomato jam with a distinctly Basque pickle lift running through it.

Base Slow-cooked tomato confit

Pepper Piparra, Ibarra and Goierri valley

Timing Peppers folded in late, off the heat

Register Sweet-acid tomato, pickle-bright lift

“Two traditions, one jar: a Basque pepper that refuses to disappear into a Spanish tomato.”

Zales & Rego · España