Choricero chiles are red dried chiles popular in Spain and used frequently in Basque cuisine providing a sweet and moderately spicy flavor. These chiles are native to Mexico, Peru and Bolivia.
The chiles are used traditionally in the Basque specialty; Bacalao a la Vizcaína and they are the classic flavoring for Spanish chorizo. The chiles are harvested after they’ve turned red then strung into bundles (they call these Ristras in New Mexico) and air dried. Once hydrated the chiles are used in stews, sausages, as well as with meat and vegetable preparations.
These chiles are high in various antioxidants including lycopene and carotenes. They are high vitamin C as well as B6, magnesium and phosphorous.
As is the case for most dried chiles, choriceros need to be hydrated before use. Place the whole chiles in a deep bowl and cover them with boiling water. Allow the chiles to soak for 20 -30 minutes. It may be helpful to place an inverted bowl over the chiles to keep them submerged.
Once the chiles are soft and pliable drain away the water then tear the chile open removing the stem, veins and seeds. Now use a spoon and scrape the flesh from the skin. Discard the skins. The remaining chile flesh is now ready to use in your recipe.
In the U.S. these chiles are mostly found in specialty shops that sell Spanish specialties. You can also get the online at Latienda.com. You can also find choricero paste in jars which is the prepared pulp of the chile. You can also find them online at Amazon: Choricero Dried Peppers
Like most dried chiles these should be stored in a cool dry place such as your home pantry.