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.