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.
How to remove the flesh from the peppers
Remove the seeds from the peppers and remove the stalk and put them in warm water. We leave the ñoras from 15 to 30 minutes. After this time we can remove the flesh. To do this, we take them out of the water and let them drain well. We split them and with the help of a spoon, we are going to go scraping little by little and removing the flesh of the ñora.
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.
- Net Weight: 0.81oz/25g