Choricero peppers

Choricero peppers (Spanish: Pimiento choricero) are a variety of red pepper (themselves a variety of the American species, Capsicum annuum) that are dehydrated for preservation.

They have become part of Spanish culture, so much so that their hydrated[dubious – discuss] pulps are simply kept in glass jars for aesthetic purposes.

[1][page needed] A similar variety, known as peperoni cruschi, is cultivated in the Italian region of Basilicata.

They are hydrated a few hours before their culinary use for the purpose of extracting their intense red pulp.

[3] Choricero peppers should not be used as a replacement for ñora, as the flavors are drastically different, and may result in a dish that doesn't taste good, if not just unexpected.