Choricero pepper paste
Flesh of rehydrated choricero peppers, without skin or seeds. It adds colour and depth to stews.
What it offers and why to use it
Flesh of rehydrated choricero peppers, without skin or seeds. It adds colour and depth to stews. Add a small amount to the vegetable base or broth and cook for a few minutes to blend it in.
Flesh of rehydrated choricero peppers, without skin or seeds. It adds colour and depth to stews.
From shopping to cooking
Choose
Choose pepper flesh, not hot sauce or a preparation with substantial added oil.
Store
Refrigerate after opening and follow the label; it can be frozen in small portions.
Prepare
Add a small amount to the vegetable base or broth and cook for a few minutes to blend it in.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with choricero pepper paste
Pork loin and secreto fideuá
Medium
Beef steaks in beer sauce
Medium
Smoked salmon rolls with salt cod cream and peppers
Pescatarian Includes 1 h chillingIs any information missing? You can report a nutrition or practical correction.
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