Nora Peppers substitute

Best substitute

Guajillo Chiles

Use 1 guajillo for every 2 noras

Best for romesco sauce

Close match

Guajillo chiles are the best substitute for nora peppers, using roughly one guajillo for every two noras since guajillos are much larger. Dried choricero peppers are a direct 1:1 swap if you can find them, and ancho chiles work at about three quarters the quantity but taste sweeter and smokier. In a real hurry, use 1 tablespoon of sweet paprika for every three or four noras plus a tablespoon of ground almonds to replace the body you lose. What noras contribute is sweetness, deep red color and thickening pulp, not heat.

Other nora peppers substitutes

Ranked, with the exact amount to use

2Dried Choricero Peppers
Close match
Use the same amount
The other Spanish drying pepper, longer and flatter but doing exactly the same job, and the two are used interchangeably across Spain.
What changes
Choricero is a touch more savory and less tannic than nora, so a sauce made with it tastes deeper and slightly less fruity. If your shop carries Spanish ingredients at all, this is what it will have.
Best for
romesco, vizcaina sauce, marmitako and fish stews, bean and chickpea dishes
Jarred choricero pulp, sold as carne de pimiento choricero, is even easier: about 1 tablespoon of pulp replaces one whole soaked nora.
3Ancho Chiles
Different taste
¾ the amount
Mild, sweet and pulpy, so it covers the same structural job well.
What changes
The flavor difference is real: ancho is smokier and much more raisin-and-prune, and it is considerably darker, so a romesco made with it comes out browner and tastes richer and slightly mole-like rather than bright and Spanish.
Best for
romesco, braises and stews, bean dishes, rubs and pastes
Use a little less than the recipe's nora count because ancho is bigger and more assertive. Good substitution, but it will not taste specifically Spanish.
4Dried New Mexico or California Chiles
Different taste
Use the same amount
Mild, red, cheap and stocked in most large supermarkets.
What changes
They are more earthy and green-tasting than nora, with less of the concentrated dried-fruit sweetness, so the finished sauce is a shade duller in flavor even though the color is right.
Best for
rice dishes, stews, sofrito, large-batch cooking
Add 1/2 teaspoon of sweet paprika per pepper to push the flavor back toward Spanish sweetness. Remove seeds and toast lightly before soaking.
5Jarred Piquillo or Roasted Red Peppers plus Sweet Paprika
Taste and texture differ
Use 2 whole jarred peppers plus 1 teaspoon sweet paprika for every 4 noras
No soaking, no toasting, and it gets the sweetness and the color right.
What changes
What it cannot give you is concentration, because a jarred pepper is wet and fresh-tasting while a dried nora is dense and raisiny, so the sauce tastes brighter, thinner and less deep. Perfectly good on a weeknight.
Best for
quick romesco, sofrito and rice dishes, sauces served the same day, when you have no dried chiles at all
Drain the jarred peppers well or the sauce will be watery. Add a slice of fried bread or a tablespoon of ground almonds to thicken.
6Sweet Paprika Alone (emergency option)
Taste and texture differ
Use 1 tablespoon for every 3 to 4 noras
The honest least-bad answer, and worth being clear about: paprika gives you the color and a good deal of the sweetness, but noras also give a sauce its body, because the rehydrated pulp is a thickener.
What changes
A romesco made with paprika alone is thin and one-note, and no amount of extra paprika fixes that, it only makes it dusty.
Best for
adding color and sweetness to rice and stews, sofrito, when nothing else is available, dishes that already have another thickener
Compensate for the missing body with 1 tablespoon of ground almonds or a slice of bread fried in olive oil and blended in. Use pimenton dulce rather than smoked paprika, which will taste of barbecue in a Spanish sauce that is not meant to be smoky.

What is Nora Peppers?

Nora Peppers is Nora peppers, also spelled nyora and sold as pimiento nora, are small round Spanish peppers dried whole until dark brick red, sweet and essentially heatless, with a raisiny, faintly tannic flavor that is rehydrated and blended into sauces.

Cooking tips

Toast then soak. Thirty to forty seconds in a dry pan until the pepper smells fragrant and puffs slightly wakes up all the fruitiness, then twenty minutes in hot water softens it. Toasting until it smokes turns the pepper bitter, and that bitterness cannot be rescued from a finished sauce.
If you do not have a powerful blender, scrape the softened flesh off the skin with the back of a knife and discard the skin. Nora skins are what make a romesco gritty, and no amount of extra blending in a weak machine will smooth them out.
Taste the soaking water before deciding whether to use it. When it tastes sweet and fruity it is worth a splash in the sauce; when it tastes bitter, which happens if the peppers were scorched or old, throw it out and use fresh water or stock.
Jarred pepper pulp is a legitimate shortcut rather than a compromise. About one tablespoon of carne de pimiento choricero replaces one soaked nora, and it saves the toasting, soaking and scraping entirely.
Store dried peppers sealed and away from light. They should still be flexible and smell like dried fruit; once they have gone brittle and faded to brown they have lost the sweetness that made them worth using, and they will make a dull sauce whatever you do.

Frequently asked questions

Can I just leave nora peppers out?

In a rice dish or a stew that already has paprika, tomato and onion, yes, and you will get a paler, less sweet result that still works. In romesco, salmorreta or arroz negro, the nora is doing three jobs at once, sweetness, red color and thickening body, so leaving it out means a thin, pale sauce that tastes mostly of almonds or garlic. Substitute rather than omit in those.

Are nora peppers spicy?

Essentially no. Noras are sweet drying peppers with almost no measurable heat, in the same territory as a paprika pepper. If a sauce you have made with a nora substitute tastes hot, you have used the wrong chile, most likely a chile de arbol or an unusually hot guajillo. Spanish sauces built on noras are meant to taste sweet and deep, not spicy.

What is the difference between nora and choricero peppers?

They are two different varieties that are dried and used the same way. Noras are small and round; choriceros are long and flattened. Nora tends to be a bit more tannic and raisiny, choricero a bit more savory. In Spanish kitchens they are frequently swapped for each other, and no recipe will fail because you used one instead of the other.

Can I use paprika instead of nora peppers in romesco?

You can, and it will still be a good sauce, but understand the trade. Sweet paprika supplies the color and much of the sweetness, but the rehydrated pulp of a nora is also what gives romesco its body. Paprika alone leaves the sauce thin. Add a tablespoon of ground almonds or a slice of olive-oil-fried bread blended in and it comes back into balance.

How many noras do I need, and can I buy them ground?

Most Spanish recipes call for two to four noras for a sauce serving four, which is a small amount of pepper doing a lot of work. Ground nora is sold in Spain and behaves like a fruity, unsmoked paprika; if you find it, use about a teaspoon per whole pepper and add a thickener, since ground pepper does not build body the way soaked pulp does.

Related substitutes

More peppers substitutes

Nora Peppers substitute

Other nora peppers substitutes

2Dried Choricero Peppers

3Ancho Chiles

4Dried New Mexico or California Chiles

5Jarred Piquillo or Roasted Red Peppers plus Sweet Paprika

6Sweet Paprika Alone (emergency option)