Choricero peppers (Spanish: Pimiento choricero) are a variety of red pepper (themselves a variety of the American species, Capsicum annuum) that are dehydrated for preservation. They have become part of Spanish culture, so much so that their hydrated^{[dubious – discuss]} pulps are simply kept in glass jars for aesthetic purposes.^{[1][page needed]} A similar variety, known as peperoni cruschi, is cultivated in the Italian region of Basilicata.

Culinary uses[edit]

It is common to see these peppers hanging in Spanish kitchens. The drying allows them to last much longer in the open than raw pepper. They are hydrated a few hours before their culinary use for the purpose of extracting their intense red pulp.^[2] Their characteristic flavor made them popular in many dishes such as meats and stews of fish, vegetables, and meat, among others. They can also be dried, ground and used as a form of paprika.^[3]

Dishes[edit]

• Alongside onion, it is the main ingredient in salsa vizcaína, the base of bacalao a la vizcaína, and marmitako.
• Choricero peppers are used in sukalki, a Basque meat stew.

Choricero peppers should not be used as a replacement for ñora, as the flavors are drastically different, and may result in a dish that doesn't taste good, if not just unexpected.^[4] Even though ñora is another sun-dried pepper, it is rounder in shape, smaller in size and sweeter in flavor than choricero peppers.

See also[edit]

• Capsicum annuum
• Peperone crusco
• In spite of their names, chorizo is spiced with ground pimentón instead of directly choricero peppers.

References[edit]