Dried chorizo pepper, called crystal pepper due to its delicate texture, or its sweet extracted and packaged pulp, are two of Carmencita’s offerings for some of the most traditional and gourmet dishes of Spanish cuisine.
Chorizo pepper looks like nora pepper for being sun dried, long lasting and with great aroma. However, each one has different flavours and uses. Chorizo pepper is sweeter and slightly more acidic that nora pepper and is used in typical stews like tuna pot, Rioja-style potatoes, Biscayan cod and chickpeas with tripe, but it is also fried to accompany a good eggs and chips dish with a good sausage.
You can use it to create spectacular salads, roasts, in meat, game and offal dishes, with quail eggs or just egg yolks or with fried tomatoes.
To use the meat of the dried chorizo pepper, it is soaked with a weight on top so it does not float, then opened and, the sweet pulp is taken out with a spoon to add to wherever we wish.
Crystal peppers can be eaten by themselves, accompanied only with oil or garlic. Or with a slice of good ham or bacon. Don’t miss this intriguing delicacy with its own personality!
