Choricero Chiles, Capsicum annuum, are mild chiles that deliver 175-300 Scoville Heat Units (SHU). They are also known as choricero pepper, chile choricero, or dried choricero peppers. 

Chorciero Chiles are a beloved ingredient in Spain, particularly in the Basque region of northern Spain, and are rarely found fresh outside of Spain. Sometimes they are picked while green and fried, but more often they are allowed to ripen to a deep ruby red then strung in clusters called ristras and hung along the outsides of houses to dry in the sun. 

Dried Choricero Peppers are long peppers, often between 7-8 inches in length, and 2-3 inches across. There are approximately 2 whole Choricero Chiles per one ounce bag.

One whole Choricero Chile creates approximately 1 Tablespoon of powder, when ground.

These chiles are popular with seafood and tapas restaurants. 

Flavor Profile

Choricero Chiles taste sweet and earthy with notes of dried cherries and raisins and a bittersweet finish.

Heat Level

175-300 Scoville Heat Units (SHU).

How to Use

Stuff sweet, mild Choricero Chiles with pork and cheese for unforgettable Stuffed Choricero Peppers. Use them in Vegetable Jalfrezi instead of red bell peppers for a rich flavor. Choricero Chiles go beautifully with seafood, and are traditionally used in a Salsa Vizcaina (“Biscay Salsa”), a flavorful red sauce made with Choricero Chilis, onions, and garlic. It is often served with bacalao—salt cod—or sea bass. You could also add some to Crab Chowder or try your hand at marmitako, a traditional Basque stew with tuna and potatoes. Add diced Choricero Chilis across the top of Sweet Apple Chicken Sausage and Roasted Vegetables just before serving. Simmer in with Spiced Lentils or add to your favorite lentil soup or vegetable stew. Grind to a powder and stir into mayonnaise for a fragrant, veggie-friendly aioli.