Choricero Pepper

Choricero Pepper Seeds (Basque Heirloom)

The Soul of Spanish Charcuterie & Basque Cuisine

Quick Facts:

• Heat: 0–100 SHU (Sweet/No Heat)

• Fruit Size: 6–8" Horn-shaped pods

• Maturity: 75–85 Days

• Quantity: 10+ Seeds/Packet

The Legendary "Chorizo Pepper" 🇪🇸 Sausages The Choricero Pepper (often called Txorixero in the Basque language) is one of the most culturally significant peppers in Spain. This heirloom variety is the essential ingredient that gives Spanish Chorizo its signature deep red color and smoky, earthy sweetness. While it resembles a cayenne in shape, it has almost zero heat, focusing instead on a rich, complex sugar profile that intensifies as the pepper matures.

👨🍳 Chef’s Pitch:

"If you’ve ever wondered why authentic Spanish cooking has that incredible depth, the Choricero is the answer. It’s not just a pepper; it’s a spice cabinet in a pod. I love to air-dry these in the kitchen—they look beautiful hanging in 'rastras' (garlands). Once dried, you rehydrate them to scrape out the dark, silky meat. It is the only way to make a true Salsa Vizcaína or to add that professional, old-world depth to stews and braised meats."

👅 Flavor Profile:

• Earthy & Concentrated: Deep sweetness with a subtle, sun-dried fruit finish.

• Heat Level: Extremely Mild (0–100 SHU) — Safe for all palates.

🍴 Culinary Versatility:

• The Pulp: Rehydrate dried pods to extract the thick pulp for traditional Spanish sauces.

• Frying: Harvest green and fry whole in olive oil with sea salt (Padrón-style).

• Dehydrate: Grind dried pods into a gourmet, sweet paprika powder.

• Preserving: Excellent for pickling or oil-packing to use in winter months.

🌱 Growing Notes:

• Productive Habit: Vigorous plants that produce heavy harvests of long, tapered fruits.

• Thin Walls: Designed by nature to air-dry quickly without molding.

• Ornamental: The deep red pods hanging from the plant are a stunning addition to any garden.

🇨🇦 Short Season Pro-Tip (Montreal/Zone 5-6):

"While these are Spanish classics, they handle our Quebec summers beautifully. Start them 10 weeks before the last frost to maximize your harvest. If you want to use them for drying, wait until they are a very deep, waxy red—this ensures the sugars are fully developed before you hang them up!"