Choricero peppers
Choricero peppers (Spanish: Pimiento choricero) are a variety of red pepper (themselves a variety of the American species, Capsicum annuum) that are dehydrated for preservation. They have become part of Spanish culture, so much so that their hydrated[dubious – discuss] pulps are simply kept in glass jars for aesthetic purposes.[1][page needed] A similar variety, known as peperoni cruschi, is cultivated in the Italian region of Basilicata.
Culinary uses
[edit]It is common to see these peppers hanging in Spanish kitchens. The drying allows them to last much longer in the open than raw pepper. They are hydrated a few hours before their culinary use for the purpose of extracting their intense red pulp.[2] Their characteristic flavor made them popular in many dishes such as meats and stews of fish, vegetables, and meat, among others. They can also be dried, ground and used as a form of paprika.[3]
Dishes
[edit]- Alongside onion, it is the main ingredient in salsa vizcaína, the base of bacalao a la vizcaína, and marmitako.
- Choricero peppers are used in sukalki, a Basque meat stew.
Choricero peppers should not be used as a replacement for ñora, as the flavors are drastically different, and may result in a dish that doesn't taste good, if not just unexpected.[4] Even though ñora is another sun-dried pepper, it is rounder in shape, smaller in size and sweeter in flavor than choricero peppers.
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See also
[edit]- Capsicum annuum
- Peperone crusco
- In spite of their names, chorizo is spiced with ground pimentón instead of directly choricero peppers.
References
[edit]- ^ López Barreras, Francisco (2007). Preelaboración y conservación de alimentos. Libro guía para el profesor. Libros en Red. ISBN 9781597543361.
- ^ Letamendia, Francisco; Coulon, Christian (2000). Cocinas del mundo: la política en la mesa. Colección Ciencia, Serie Política. Madrid: Fundamental. p. 51. ISBN 9788424508784.
- ^ "A Guide to Peppers of the Basque Country". Food First. Retrieved 2019-08-28.
- ^ Nuez Viñals, Francisco; Gil Ortega, Ramiro; Costa García, Joaquín (1996). El cultivo de pimientos, chiles y ajíes. Madrid: Mundi-Prensa. pp. 332–333. ISBN 9788471146090.
