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Choricero are a type of large, mild, fleshy red pepper, often used in place of paprika. They give a rich earthy flavour to soups and casseroles. To preserve them they are hand strung then air-dried.
This paste is made with the flesh of the peppers previously air-dried and hydrated.
A longer pepper than the nora, their skin is thicker and it has more flesh that can be scooped out when re-hydrated. Choricero have a slightly spicy taste.
Though less sweet than noras, they are still considered mild rather than hot and create a rich depth of flavour in cooking.
The choricero pepper is an important ingredient in Spanish gastronomy, especially in northern Spain. It is an essential ingredient used in Bacalao a la Vizcaína or Patatas a la Riojana. They are often used in meat, fish, lentil and vegetable stews for a deep, rich pepper flavour and a subtle smokiness.
Because of their texture and intense flavour they can also be used in pasta sauces, as the base of pizza toppings, and to fill empanadas.
|Nutrition -||Per 100g|
|Energy||156kJ / 37kcal|
|of which saturates||0.4g|
|of which sugars||4.0g|
|* Typical values per 100g|
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