Profile: It's a bell pepper, not a chile. Its earthy, fruity flavor and mild heat have made it a favorite condiment in Spanish cuisine, used to end dishes, smooth out romesco sauces, and ground into handmade sausages.
Nora chile personification would be a squat, overweight summer camp leader with a laid-back personality and maternal traits. Her boisterous chuckle is lovely, but she might use a shower from the dry heat and campfire smoke.
The taste is earthy. Nora chiles complement meats, fish, root vegetables, and savory sauces. Add it to homemade chorizo, shrimp ceviche, or seafood paella for a Spanish twist. Our best bit of advice? Toast a nora chile and crush it. After that, store it in an airtight jar at the table and use it like black pepper (i.e. on everything). It'll turn a regular supper into a Spanish fiesta.
|Ingredients:||Dried Nora Chiles.|
|Shelf Life:||2 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||The Nora Chile is used in stews, rice dishes, soups, romesco sauce, chorizo, and Bacalao a la Vizcaina. Make crab cakes, or sautéed or grilled this pepper with vegetables, fish or meat. Try this chile with poultry as well as seafood like rockfish, crab, octopus, or cod.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Scoville Heat Scale:||3,500–8,000, 10,000–23,000, 30,000–50,000|
|Country of Origin:||Spain.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|