Chorizo peppers are similar to ñora peppers; both are red peppers dried in the sun. They keep well and offer great aroma and flavor in cooking. However, they shouldn't be confused as each one has its own distinct flavor and its different uses.
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It is used for the preparation of traditional dishes in Spanish cuisines such as Marmitako, Rioja style potatoes, Biscayan cod or chickpeas, and tripe, but also, they can be fried up and eaten with fried eggs and sausages.
|Ingredients:||Choricero pepper paste and citric acid as acidty regulato|