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Dried pepper boxes

Choricero dried peppers, box, 50g

£1.45 (Each)

  • In Stock
  • Gluten Free Product
  • Vegetarian Product
  • Vegan Product

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 ñora, their skin is thicker and it has more flesh that can be scoop out when re-hydrated. Choricero have a slightly spicy taste.

Though less sweet than ñoras, they are still considered mild rather than hot

The choricero pepper is an important ingredient in Spanish gastronomy, especially in northern Spain. It is an essential ingredient for Bacalao a la Vizcaína or Patatas a la Riojana. They are often used in meat, fish, lentil and vegetables stews for depth of flavour.

Before using for cooking, hydrate the peppers in warm water, then peel and chop.

Choricero peppers
Storage & Care
Store in a cool and dry place away from direct sunlight. Once opened, store in a cool and dry place away from direct sunlight, until the end of its shelf life.
Nutrition Per 100g
Energy 1046kJ / 250kcal
Fat 2.0g
   of which saturates 1.3g
Carbohydrate 36.9g
   of which sugars 8.1g
Protein 5.9g
Fibre 34.6g
Salt 0.1g
* Typical values per 100g

El Sol

El Sol was founded in 1978 by Andres Garcia in Rioja Baja.

Using the best quality seed stock and taking advantage of ideal conditions for the cultivation of ripe peppers they produce dried guindilla, ñora and choricero peppers that are wonderful cooking ingredients.

Alubias with crispy morcilla

350ml vegetable stock
300g firm potatoes, peeled and cut into 2.5cm dice
1 medium carrot, peeled and finely diced
2 dried choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
6 garlic cloves, peeled and cut in half lengthways
1tsp Catalan oregano
1/2 tsp ground cumin
200g baby spinach
1 jar Navarrico alubias haricot beans, rinsed and drained
1 tbsp Brindisa Arbequina olive oil
1 pack of Brindisa morcilla, cut into 1cm slices
Sweet pimentón


  1. In a casserole dish bring the stock to a simmer.
  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.
  3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes.
  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering.
  5. Fold the crispy morcilla to the beans; check for seasoning.
  6. Serve in bowls, garnished with the pimentón.