- Highly popular Spanish pepper
- Used in soups and stews for flavor
- Approximately 12 dried ñora peppers
- Size - 3.5 oz/100 g
Ñora peppers (also known as pimiento choricero) are a small, round, intense and sweet-fleshed red bell pepper that is always used dry, to add flavor to stews, cocidos or soups. It may also be an ingredient in some chorizo sausages.
In Spanish cuisine they are much more commonly used than chili peppers. They lend a wonderfully earthy taste to many rice dishes, such as paella and arroz a banda, where they lend their distinctive flavor.
Most of all, they are essential to one of the most outstanding dishes of Spanish cuisine: Bacalao a la Vizcaína -- Baked Cod, Basque Style.
To prepare the ñoras remove their stems and seeds and either add directly to a dish scraping off the softened flesh and discarding the skin, or soak in warm water about 15 minutes, then add the flesh. There is no right or wrong way to do it.
This shatterproof jar contains approximately 12 peppers, with a net weight of about 3.5 ounces.
Whole dried peppers.
- Rice with Fresh Tuna and Prawns (Arroz con Atún Fresco y Gambas)
- Murcian Cauldron (Arroz en Caldero Murciano)
- Rice a Banda (Arroz a Banda)
- Char-grilled Calçots (Calçots a la Parrilla)
- Chickpeas with Pepper Salad Picada (Ensalada de Garbanzos y Pimientos Rojos)
- Fish and Rice Stew (Caldero)
- Romesco in a Tomato Capsule (Romesco en Cápsula de Tomate)
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Customer ReviewsAverage rating from 5 reviews Write a review
"Estupendo sabor para las paellas!"
Carmen Wende - Austin, TX - Nov 1, 2015
"couldn't find these peppers anywhere - making chorizo next week!"
SUSAN WEBB - PORTLAND, OR - Apr 15, 2014
"My husband and I have been searching for these peppers for some time. We love preparing tapas at home. Thanks for a great product!"
PAULA GERMAN - GREELEY, PA - Apr 25, 2013
"About half of each pepper remains black and hard even after attempts to rehydrate and needs to be thrown away. Nothing like the dried peppers I used in my cooking class in Spain. Hoping it is a bad container as I bought two-we'll have to see. The part that rehydrates still makes a good Romesco."
Pam - Manteo, North Carolina - Jan 6, 2013
"They make fantastic Romesco! Packaging kept these peppers in quality condition"
Kate - Mar 3, 2011