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Heura® al chilindrón



  • 300 g Heura Bocados Originales
  • 2 cloves of garlic
  • 1 small onion, chopped
  • ½ green pepper, julienned
  • ½ red pepper, julienned
  • 1 ripe tomato, seeds removed and diced
  • 100 ml white wine
  • 250 ml water
  • 1 bay leaf
  • a pinch of thyme
  • salt


  1. Peel and chop the onion and one clove of garlic. Wash and julienne the peppers. Peel and remove the seeds from the tomato and dice it. Set aside.
  2. Put a splash of oil in a saucepan and toast the remaining garlic clove. Add Heura bites and brown on both sides. Remove from the saucepan and set aside.
  3. In the same saucepan, sauté the chopped onion and garlic. When the onion is golden brown, add the peppers and sauté for about 10 minutes.
  4. Then, add the tomatoes and bay leaf to the saucepan with a pinch of thyme. Simmer for 5 minutes until the tomatoes are ready.
  5. Stir in the cooked Heura and white wine. When all the alcohol has evaporated, add the water and cook for 10 more minutes or until the sauce has thickened slightly.
  6. Enjoy!