Description

The dried sweet Pimientos, in Spain also known as Pimiento Choricero, is a tasty dried pepper. As the Spanish name of the pepper suggests, this pepper is used to flavor and color Chorizo. These Spanish Pimientos are dried in the traditional way. It is a pepper that resembles the dried Ñora pepper, but these dried sweet Pimientos are slightly sweeter and less spicy in taste. They are ideal for adding flavour, colour and aroma to many Spanish and Mediterranean dishes, such as paella, stews or a delicious Romesco sauce.

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 Sweet Pimientos

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 sweet Pimientos, in Spain also known as Pimiento Choricero, is a tasty dried pepper. As the Spanish name of the pepper suggests, this pepper is used to flavor and color Chorizo. These Spanish Pimientos are dried in the traditional way. It is a pepper that resembles the dried Ñora pepper, but these dried sweet Pimientos are slightly sweeter and less spicy in taste. They are ideal for adding flavour, colour and aroma to many Spanish and Mediterranean dishes, such as paella, stews or a delicious Romesco sauce. 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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