Pimiento Choricero A.K.A. the Chorizo pepper A.K.A. Cuerno de Cabra-10 seeds

This sweet pepper is very common in Basque cooking. From Navarre in the  North of Spain,  It is usually dried then re-hydrated for use in stews and Basque dishes. The paste (Carne de Pimiento Choricero) made from the meat is used to make Chorizo sausage. It is not interchangeable with the Nora as each has a distinct flavor. Used to make Potatoes Rioja and Cod Bilbao. Thin skin and meaty. This was one of my favorites in my 2014 garden.
Capsicum Annuum
Late Season