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Old 29th August 2006, 03:23 PM   #21
guapo
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Quote:
Originally Posted by Marina View Post
They are indeed thicker and darker than padrón ones and they are not hot despite having a depper taste to pepper than non-hot Padrones. They also take longer to cook because of their thicknes.
thanks for the explanation Marina, they did indeed take longer to cook and they were certainly not hot, but still very tasty
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Old 12th September 2006, 03:29 PM   #22
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A quick footnote: I was reading The Basque History of the World by Mark Kurlansky last night when I came across this on the Guernica pepper.

It seems that it is actually a large red pepper called choricero - the name coming from its use in chorizo sausage. When it is picked young it is still green and known as the Guernica pepper. The same pepper is grown across the Rioja region where the stronger sunlight gives it more of a chilli-like heat.
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Old 12th September 2006, 03:47 PM   #23
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I didn't have a clue that both Gernika and Choriceros were the same pepper
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