Choricero peppers are the classic seasoning for Basque cuisine. The sweet aromatic flavor of this special pepper enlivens soups, stews and especially Bacalao a la Vizcaína, the iconic salt cod of the Basque region. Choricero peppers are also used in producing chorizo sausages, thus their name.

Using choricero peppers is simple – soak the peppers in hot water for about 20 minutes. Remove the stem and seeds and cut open the pepper. Then scrape the flesh off of the pepper, discarding the skin. That’s it!

Our choricero peppers come from La Dalia, a family company famous for its smoked paprika. Choricero peppers are not smoked, however. They have a distinct flavor from ñora peppers and the two are not exact substitutes for each other.