Description

The dried Ñora chillies are rich in taste and aroma. It is a small round red pepper with a sweet taste. This dark red pepper gives flavour to many Spanish dishes and is an essential ingredient in a Romesco sauce and in many other sauces. This dried Ñora is used to make your own smoked sweet bell pepper powder (pimientón). This bell pepper powder cannot be compared to the one you find in the supermarket, because the Ñora pepper has a deep smoky taste. It is also an indispensable product in Spanish chorizo sausages and various tapas dishes.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Dried chile Ñora

From  3,50

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

The dried Ñora chillies are rich in taste and aroma. It is a small round red pepper with a sweet taste. This dark red pepper gives flavour to many Spanish dishes and is an essential ingredient in a Romesco sauce and in many other sauces. This dried Ñora is used to make your own smoked sweet bell pepper powder (pimientón). This bell pepper powder cannot be compared to the one you find in the supermarket, because the Ñora pepper has a deep smoky taste. It is also an indispensable product in Spanish chorizo sausages and various tapas dishes. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Often ordered with

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