Whole Nora Chiles
Nora Chiles are typical of Spanish cuisine. Fat and round with a dark red, glossy flesh, these unique peppers very mild in heat with a smooth, earthy flavor.
Suggested uses
Basic prep
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse and soak in hot water for 10 minutes to rehydrate or add to recipe that will cook at least 10 minutes.
Storage & handling
Store in cool, dry place.
Ingredients
Dried nora chiles.
Nora Chiles are native of Spain, making them an essential element to Spanish cuisine. Spanish cuisine focuses on rich flavors such as garlic, paprika and saffron rather than the hot and spicy nature of Latin cuisine. Mild peppers, like the Nora Chiles, are perfect for combining with delicate seafood and olive oils. Often found in paprika, these peppers can also be referred to as paprika peppers or pimiento choricero.
Classic recipe
Basque Cod with Salsa Vizcaina
Flavored with mild Nora Chiles, salsa vizcaina is the best-known sauce in Basque cooking. It is frequently served with bacalao, or salt cod. However, it is equally delicious with baked fresh cod.
