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Spanish culinary culture revolves around dried peppers. They are frequently spotted drying on the walls of Spanish homes and in kitchens. Choricero peppers, or pimiento choricero, are a red pepper variety that have been dehydrated for storage. Their pulps are stored in glass jars for decorative purposes in Spain.
The flesh of sundried rioja choricero peppers is used to season meat, seafood, and vegetable dishes. The peppers are frequently used in Spanish stews by soaking them in water and then removing the pulp. La Dalia, a traditional enterprise founded in 1913, has more than 100 years of paprika and spice producing experience. To satisfy the high-quality standards, the company now combines centuries-old know-how with innovative production procedures. The organization follows extremely strict quality standards and is examined and certified on a regular basis.
A traditional Basque condiment, you can use it in soups, stews, and especially Bacalao a la Vizcana. Choricero peppers are named so because they’re used to make chorizo sausages.
It’s easy to use choricero peppers; simply soak them in boiling water for around 20 minutes. Remove the stem and seeds from the pepper before cutting it open. After that, scrape the flesh off the pepper and discard the skin.
Store your tin/jar in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your preserved fish/meat within one or two days and keep leftovers with the oil in a sealed container in the fridge.