Pulp of choricero pepper

The pulp of choricero pepper is a very typical ingredient in Spanish cuisine. It is obtained from the choricero pepper, a type of dried pepper, and its pulp is rehydrated and extracted to be used as a seasoning. 

It has a sweet and slightly smoky flavor, making it an ideal addition to stews, sauces, and dishes like bacalao a la vizcaína or marmitako. It adds a deep red color and a distinctive flavor that enhances any recipe.