Choricero peppers
Choricero peppers are a variety of red pepper that are dehydrated for preservation. They have become part of Spanish culture, so much so that their hydrated pulps are simply kept in glass jars for aesthetic purposes. A similar variety, known as peperoni cruschi, is cultivated in the Italian region of Basilicata.
Culinary uses
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. 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.Dishes
- 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.