124 Recetas con pimientos choriceros

El pimiento choricero es una variedad del pimiento rojo que se conserva dejándolo secar al aire en ristras o su carne en botes de conserva. Son pimientos grandes y alargados que no han de ser confundidos con las ñoras, más redondas. El consumo de su pulpa rehidratada está muy extendido en la gastronomía española, especialmente en la zona norte, puesto que es un ingrediente fundamental en platos tan típicos como el bacalao a la vizcaína o las patatas a la riojana. El pimiento choricero se utiliza fundamentalmente en salsas, arroces, acompañando a las patatas o todo tipo de guisos de carne.

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