Product Description
You will almost never see a fresh ñora pepper in Spain. But dried ñoras are ground into sweet paprika - one of Spanish cuisine's key ingredients. Ñoras are also a main ingredients in Paellas, romesco sauce, Spain's wonderful goes-with-everything condiment.
To use whole dried ñoras, soak them in hot water for about 15 minutes to re-hydrate them. (Pierce them first so they don't just bob around on top of the water.) Scrape the rich flesh off the inside of skins and add to sauces, rice dishes, broths, etc. for a warm, earthy, unmistakeably "Spanish" flavor. (The skins are usually discarded, except when making romesco.)
