Cook at Home Food
£5.25Add to Bag
Your cart is empty.
DELIVERY CALCULATED AT CHECKOUT
This Guindilla Pepper Paste is made with the flesh of guindilla peppers previously air-dried and hydrated.
Originally brought back to Spain from the Americas in the 16th century. The long thin fruit is allowed to ripen to a rich red colour before being dried. Prepared on strings these peppers are a popular decoration for deli’s (as ours) as well as being highly versatile for cooking.
Hot and spicy, they provide warmth to stews and casseroles. For this, hydrate the peppers with warm water before use. Finely chopped into the sizzling oil with garlic, these chillies are excellent with prawns or langoustines.
From El Sol company, founded in 1978 by Andres Garcia in Rioja Baja. They use the best quality seed stock and taking advantage of ideal conditions for the cultivation of ripe peppers they produce dried guindilla, ñora and choricero peppers that are wonderful cooking ingredients. An important ingredient in Spanish gastronomy, especially in northern Spain. It is an essential ingredient for Bacalao a la Vizcaína or Patatas a la Riojana. They are often used in meat, fish, lentil and vegetable stews for depth of flavour.
Very hot chilli puree. A deep spice pepper paste made from guindilla peppers grown at an altitude of over 700m in La Rioja, this paste is a real time saver: instead of soaking dried chillies, here the work is done for you, and the tasty flesh of the guindilla really adds depth and warmth to a dish. Great in stews, soups and adding to soured cream for a spicey dip.
Product Size: 125g