Within the pepper family there are a large number of variants. One of them is the chorizo pepper. It is a variety of red pepper that is native to the American continent. With the discovery of the new world, many Spaniards and Portuguese understood all the health benefits of peppers. It not only has benefits for the human body, but also for the country’s economy. It is one of the foods frequently used in all Spanish gastronomy and there is a specific region that stands out for its use and preparation: the Basque Country.
In this article we are going to tell you all the characteristics, cultivation and uses of the chorizo pepper.
Key features
It is a variety of red pepper native to the American continent. There are many preparations that have been made for its importation and commercialization between countries to be able to reach all western economies and gastronomies. To be frequently used in Spanish gastronomy, it is of great importance for the preparation of different dishes. The Basque Country is one of the regions where the chorizo pepper has become one of the basic products of the kitchen.
To use these peppers in the kitchen, you have to rehydrate them previously. This process is nothing more than soaking the peppers so that they can regain their moisture. These peppers have a basic drying. In this variant so only the pulp is usedTherefore, the meatiest part of the pepper is extracted, obtaining a kind of dark red paste.
This dark red part is the star part of the product. And it is that it has become an essential part for the elaboration of some recipes such as the Riojan kicks or in some Basque traditions such as sukalki, marmitako or the famous Bizkaian sauce. The chorizo pepper has many uses which are not only derived for the preparation of dishes, but are also used in the preparation and preparation of sausages. For example, as its name suggests, chorizo is used to make chorizo.
Chorizo pepper cultivation and preparation
We are going to see what are the main requirements and aspects to take into account for the cultivation of the preparation of the chorizo pepper. The first of all is to know what can be planted in any field. It is a plant that can be grown quite easily. Afterwards, it is interesting select the best specimens that we have from the harvestsince not all of them are going to serve what we have in mind. From the selected specimens, the seeds are extracted for the following year’s cultivation. The rest of the harvest is collected for consumption. In this way, we ensure that year after year we can choose those specimens that can give more efficient offspring.
We know that the evolution of plants manages to adapt to the environment and develop more efficient genetic aspects. This selection of the best specimens helps us so that the following offspring have better genetic characteristics and every time we have crops with higher quality. In principle, the rest of the harvest is collected for consumption. Here we find different phases of the ripening process of the chorizo pepper.
When the chorizo pepper is younger, a green color and a smaller size can be observed. This can be used for consumption. They are called Gernika peppers and have a protected designation of origin. The second part of the process comes when the peppers they are allowed to grow a little more until they reach a medium size. It is usually the average size of a common green pepper. It is then when they usually have a characteristic flavor and are optimal for the preparation of stews. One of the most common stews is the marmitako. If, on the other hand, we have passed this point and have not yet been harvested, the pepper will continue to ripen and will begin to take on red shades due to the solar factor, among others.
If the chorizo pepper has already reached the shades of red, it is when it reaches the final stage of maturation and is collected for consumption as if it were a common red pepper. Nevertheless, It can also be left to dry in strings for better conservation. It can be hung on the facades of farmhouses and homes for a period of approximately one month. This is how we have the dried pepper in good condition.
Chorizo pepper properties
The chorizo pepper has very good properties for our body. And it is very rich in fiber and has hardly any fat. They have a lot of water and provide a large amount of vitamins and minerals. Your caloric intake it is balanced and can be adjusted in any type of healthy diet. These are some of the reasons why this variety of pepper is often widely used in diets for diuretic purposes. It is a rich source of minerals where the contribution of magnesium, potassium, calcium and phosphorus stood out.
It also contains folic acid, natural antioxidants for our body, carotenes and beta-carotenes. As for vitamins, it is rich in vitamin C, even exceeding the amounts found in some citrus fruits such as orange and lemon. Another group of vitamins that it has are A and E, or like B1, B2, B3, and B6, essential for the proper functioning of the human body.
Some aspects
Some aspects to take into account is the planting season. They are planted in spring and their collection takes place during the fall season. Its cultivation is in a traditional way without any type of protection and will be collected while they are still on the go. The seeds of the best specimens are selected to be used in the following year’s harvest.
Drying peppers is one of the oldest known preservation techniques. To do this, we just have to join the peppers to the strings that are hung on the facades, it has always been covered from the rain and smoke from the kitchens. The largest and meatiest varieties are those currently consumed. Keep in mind that you have to wash them well and put them in water for a few hours before cooking.
I hope that with this information you can learn more about the chorizo pepper and its characteristics.
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