What would be the available equivalent of choricero and guindilla peppers? I am struggling with recipe translation(have to get these booklets made up asap)and am not familiar with these(how hot? pickled or not?)unless maybe I had some in Aragon ten years ago(guindilla, maybe?)
One of the recipes was "COnserva de Bonito" and I thought is was going to be for homemade mojama--instead it was just can-your-own tuna!!! What a disappointment. Can one make mojama at home??
Look forward to meeting Jer and others from the board in September.
Pack light, sleep cheap, eat well.
Posts: 479 | Location: ROCKFORD,MI, USA | Registered: 23 May 2001
Hey Sue, I am far from a pro on the subject (as with most subjects ) and I do not know what "choricero peppers" are but but I am pretty sure that "guindilla peppers" here ar esimply called "guindillas".
Sue, Thanks for the website, really informative and interesting! I'm a native New Mexican, and though I could never get into the really hot chili varieties, I do appreciate the milder types. I remember my abuelo drying chili on the roof of the shed and then storing them in huge sacks to last the whole year! Anyway, my favorite variety has got to be the piquillo! At least we can order them from La Espanola here in CA. Do you know of any variety that is similar to the beloved piquillo that i can try to grow?
Posts: 91 | Location: san diego, ca, usa | Registered: 23 May 2001
Did you check the chileplant place's extensive list? I think your next best alternative is to buy seeds(do a google search)and try to grow from seed. Often, peppers have more than one name, depending on geography.
In searching, I found that they grown "only" in Navarra and maybe it's sort of like Vidalia onions, a special soil which makes them what they are. piquillo info.
Pack light, sleep cheap, eat well.
Posts: 479 | Location: ROCKFORD,MI, USA | Registered: 23 May 2001
Here's my two cents to all this for what it's worth:
I love peppers and have brought back all kinds of seeds from the States in the hopes of growing them here in Spain. My experience has been that peppers are very regional. The soil and climate seems to have a tremendous influence on the end product.
Most of the hot peppers that we know and love from Mexico just went domestic and really cooled down the second season. (I saved seeds and replanted).
So reproducing pepper flavors, as far as I can see, is a tricky project and the results can be either surprising or disappointing.
As they are pretty easy to dry or buy dry, that seems to be the way to go for me. And the canned ones that I have tried are not bad either.
Sue. About your mojama question. It is salt cured and dried tuna. I make it myself by just cutting the tuna into the size chunks I want and then curing it in "sal gorda" (kosher) for from 8 to 24 hours depending on the size of the pieces. Then I wash it to get the exterior salt off, dry it, and put in on an elevated rack in a tray (so air circulates freely around it all) and then let it dry in the refrigerator. I have never tried drying it "al natural" but my instincts tell me that it could be OK if you keep it in the shade and protect it from bugs and cats. If you live by the sea, better yet.
I have a fruit dehydrator--would that work, too? My son in law uses it for venison jerky. I confess I've never had the stuff(mojama), so maybe I'd better try it first so I know what it's supposed to be like.
My adventures with the Academia de Cocina Aiala have been interesting. I finally contacted Karlos Argui�ano's Hotel/Restaurant in Zarautz to ask why in heaven's name I had not had any reply to emails and fax.
Of course, the director is on vacation the entire month of August IN VENEZUELA, but that does not explain why he didn't reply in JUNE, does it? Anyway, the hotel folks ran across the street(or whatever)and spoke to the secretary of the school, who telephoned me(much to my husband's chagrin--"Honey, it's for you; they're speaking Spanish.")
She said she would try to reach him over there and that he will be back the 26th! Grrrr. I hope he has sufficient charm to make up for my anxiety! I still don't understand why I wasn't put in contact with the chef, the guy who will be doing the actual instruction!
Pack light, sleep cheap, eat well.
Posts: 479 | Location: ROCKFORD,MI, USA | Registered: 23 May 2001
) and I do not know what "choricero peppers" are but but I am pretty sure that "guindilla peppers" here ar esimply called "guindillas".
- rent or buy a cell phone from me for your stay in spain, more info at 
- already have a cell phone, get a spanish SIM card for it at 
and maybe it's sort of like Vidalia onions, a special soil which makes them what they are.
