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 and create a rich depth of flavour in cooking.
The choricero pepper is an important ingredient in Spanish gastronomy, especially in northern Spain. It is an essential ingredient used in Bacalao a la Vizcaína or Patatas a la Riojana. They are often used in meat, fish, lentil and vegetables stews for a deep, rich pepper flavour and a subtle smokiness.
Because of it texture and intense flavour it can also be used in pasta sauces, as the base of pizza toppings, and to fill empanadas.