Carne de Pimiento Choricero is very similar to tomato paste in the sense that it used to bring both flavor and color to a dish. But that is where the similarities end. Unlike tomato paste, carne de pimiento choricero (choricero pepper paste) is made with fantastic choricero peppers, grown in the La Rioja region of Northern Spain. As if this wonderful region couldn’t get any better with its wine, the Choricero pepper is a popular additive in many Spanish delicacies. One such delicacy is chorizo where the pepper paste is used to add spiciness and affect the sausages’ reddish hue.
But carne de pimiento choricero is not only used in chorizo. It is a popular addition to many Spanish stews. One such dish is the famous bacalao con pimiento choricero (cod with choricero pepper). Flour your cod and lightly fry in olive oil. When cooked, remove and place on a paper towel. Then saute your garlic, onion, and cayenne pepper until onions are translucent. Return the cod to the pan with carne de pimiento choricero and cook for another 5 minutes. Afterwhich, remove the cod from the pan and blend the remaining ingredients in the pan until a sauce is formed. Use this as the sauce for the cod. Serve immediately.
Store in a cool dry place. Refrigerate upon opening.