Ñora peppers are small, sun-dried, wine red colored peppers. The most typical way of using them is to fry them and then, once they are cooled, chopped or ground to add them to a great variety of dishes most of which come from the Mediterranean: dipping sauces, rice dishes like a'banda rice and rice stew, or any other stews, and Romesco sauce.
Net Weight: 0.81oz/25g
This typical Spanish ingredient owes its name to a town called "La Ñora," in the province of Murcia. In a monastery near the city, some Hieronymite monks planted some of the first peppers which arrived from America in the late XV century and saw that drying the peppers in the sun lead to a product which didn't spoil quickly and gave great flavor to their cooking.