I've made a lot of fresh chorizo, but this is the first time I decided to make my own. It's funny, I began to think back to all the salami I've made and it seemed crazy to think I hadn't made dry-cured chorizo. It's such a staple, but perhaps because good quality chorizo is widely available I haven't been in a rush to make my own. So down the rabbit hole we go!
Craft Butcher's Pantry and all the cool new chorizo seasonings they brought in this fall. Just read this description of the piquillos!
The peppers are roasted over wood fire, then pealed by hand, and packed. No water touches the peppers after roasting!