This is a paste made from the flesh of the 'Choricero' pepper which is grown at an altitude of over 700m in the mountains of La Rioja. Because it is the flesh of the pepper that is used, in Spanish it is called 'Carne (meat) de Pimientos Choriceros'. Choricero peppers are dried and ground to make the paprika responsible for the spicy flavour and deep earthy red colour in chorizo sausages.
Traditionally this pepper pulp is used as a ingredient in many Spanish sauces and dressings including the famous "Bacalao con pimiento choricero". No added colourants or preservatives - just 100% Choricero pepper!
Ingredients: Pulp of Choricero peppers.