Choricero Pepper Pulp
Dried choricero peppers soak and simmer into a deep red, smoky-sweet pulp.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This Spanish pantry staple turns dried choricero peppers into a thick, rust-colored pulp used to flavor stews, rice dishes, and sauces like salsa vizcaína. Rehydrating the pods and scraping the flesh from the tough skins yields a concentrated paste with mild heat and deep, fruity pepper flavor. Store it in the fridge or freezer to use a spoonful at a time.
Ingredients
- 8 dried choricero peppers
- 4 cups water, for soaking
- 2 cups water, for simmering
- 1/2 teaspoon salt
Method
-
Wipe any dust from the dried choricero peppers with a damp cloth, then remove the stems.
-
Place the peppers in a bowl and cover with 4 cups water. Let soak at room temperature until softened and pliable.
-
Drain the softened peppers, slit them open lengthwise, and scrape out and discard the seeds and any tough membrane.
-
Transfer the cleaned peppers to a 6-quart saucepan with 2 cups fresh water and the salt. Bring to a simmer over medium heat.
-
Reduce heat to low and simmer gently until the peppers are very soft and falling apart, stirring occasionally.
-
Drain the peppers, reserving a few tablespoons of the cooking liquid, and let cool slightly until safe to handle.
-
Scrape the softened flesh away from the skins using a spoon or paring knife, discarding the skins as you go.
-
Push the pulp through a fine-mesh sieve or food mill, pressing with a spatula to extract as much flesh as possible, adding a splash of reserved cooking liquid if needed to loosen it.
-
Transfer the smooth pulp to an airtight container. Refrigerate for use within a week or freeze in small portions for longer storage.
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Choricero Pepper Pulp
This Spanish pantry staple turns dried choricero peppers into a thick, rust-colored pulp used to flavor stews, rice dishes, and sauces like salsa vizcaína. Rehydrating the pods and scraping the flesh from the tough skins yields a concentrated paste with mild heat and deep, fruity pepper flavor. Store it in the fridge or freezer to use a spoonful at a time.
8 hr 30 min 16 oz 25 cal
Ingredients
- 8 dried choricero peppers
- 4 cups water, for soaking
- 2 cups water, for simmering
- 1/2 teaspoon salt
Method
- 1
Wipe any dust from the dried choricero peppers with a damp cloth, then remove the stems.
- 2
Place the peppers in a bowl and cover with 4 cups water. Let soak at room temperature until softened and pliable.
- 3
Drain the softened peppers, slit them open lengthwise, and scrape out and discard the seeds and any tough membrane.
- 4
Transfer the cleaned peppers to a 6-quart saucepan with 2 cups fresh water and the salt. Bring to a simmer over medium heat.
- 5
Reduce heat to low and simmer gently until the peppers are very soft and falling apart, stirring occasionally.
- 6
Drain the peppers, reserving a few tablespoons of the cooking liquid, and let cool slightly until safe to handle.
- 7
Scrape the softened flesh away from the skins using a spoon or paring knife, discarding the skins as you go.
- 8
Push the pulp through a fine-mesh sieve or food mill, pressing with a spatula to extract as much flesh as possible, adding a splash of reserved cooking liquid if needed to loosen it.
- 9
Transfer the smooth pulp to an airtight container. Refrigerate for use within a week or freeze in small portions for longer storage.
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