Nora Peppers, the base for the most authentic sofrito or best romesco ever.
The Ñora is a variety of sweet pepper that is widely used in the culinary arts of eastern Spain. If using the peppers for a sauce such as mojo picón, romesco sauce, or American sauce, leave the Ñoras to soak for a few hours (open without seed), separate the fleshy part from the skin and crush the peppers. If the Ñoras are to be used in a stew such as Fabada or rice soup, cook them from the start and take them out a short while before serving so as to separate the fleshy part, crush it, and blend it in the stew. Keep the product in a cool and dry place.
