The ñora is a variety of pepper, denominated “ball” in Alicante and Murcia, of which it is considered original, of small size, round shape and red color when it is ripe, that is allowed to dry in the sun.
It has a sweet taste and is very used in the gastronomy of the Spanish Levante.
To prepare the ñoras remove their stems and seeds and soak in warm water about 15 minutes.
Scrape off the interior flesh and discard the skins.
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