- 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.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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Frank Irizarry - New York, NY - Jun 26, 2016
vicky carranza - Lehigh Acres, FL - Apr 21, 2016
"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