The market · Chillies and peppers · Southern Europe

Choricero peppers

A large Spanish red pepper, dried — sweet, not hot, soaked and scraped for its dark pulp.

sweet · earthy · raisin-like

What to do with it

Classics built on it
BasqueBacalao a la vizcaínaSalt cod in a deep red sauce of dried choricero peppers and onions cooked slowly until sweet.No one here has made it yet

If you can't find it

Spanish delis, dried or as paste.

  1. 1Paprika
    A teaspoon or so of sweet paprika per pepper
    You lose the fleshy, sweet depth.

Goes with

salt codoniongarlicolive oil

Knowing it

Where to buy
Spanish delis, dried or as ready-scraped pulp (carne de pimiento choricero) in jars.
A little history
The pepper behind Basque bacalao a la vizcaína, and in the name of chorizo.
Worth knowing
Soak for an hour, split, and scrape the flesh from the skin with a spoon.

Kitchens that keep it in

Euskadi — northern Spain and south-western FranceBasqueA coastal and mountain cooking built on salt cod, peppers and olive oil — and on sauces made from nothing but the fish and the pan.9 classics · 1 cooked here

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