Dried choricero pepper
Dried red pepper with a sweet and intense pulp, commonly used in Spanish stews.
What it offers and why to use it
Dried red pepper with a sweet and intense pulp, commonly used in Spanish stews. Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
Dried red pepper with a sweet and intense pulp, commonly used in Spanish stews.
From shopping to cooking
Choose
Choose a well-sealed pack with a recent best-before date and contents that are dry, clean and free from insects, damp or rancid odours.
Store
Keep tightly closed in a cool, dry, dark cupboard. Once cooked or opened where applicable, refrigerate and use promptly.
Prepare
Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, tomato, vegetables, pulses, herbs, spices and savoury sauces.
How to substitute it
Use a product with a similar texture and cooking behaviour, checking liquid requirements and cooking time before substituting.
Recipes with dried choricero pepper
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