Choricero pepper pulp is a traditional Spanish ingredient made from dried choricero peppers that have been rehydrated and pureed. The choricero pepper is a sweet, slightly smoky pepper that is similar in taste to the more commonly known red bell pepper.

To make choricero pepper pulp, the dried peppers are first soaked in water until they are plump and soft. The flesh is then scraped from the skin and seeds, and the resulting pulp is pureed until smooth.

Choricero pepper pulp is commonly used as a base for sauces and stews in Spanish cuisine, especially in the northern region of the country. It adds a depth of flavor and a hint of sweetness to dishes, and pairs well with a variety of meats and vegetables.

Choricero pepper pulp can also be used as a marinade for meat or fish, or as a spread for bread. It is a versatile ingredient that can add a unique and delicious flavor to a wide range of dishes.