Re: [CH] Re: Chorizo

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In a message dated 09/03/00 12:40:30 PM Eastern Daylight Time, 
70431.3065@compuserve.com writes:

<< At the time, it was not
 made clear the Choricero was used to make Spanish chorizo. >>

For sure, Portuguese "Chourico" pronounced Sure-ese locally, is made with 
equal portions of regular Spanish paprika (multiple chile sources) and hot 
Spanish paprika.
The allegedly authentic Chourico has a heat level just a mite under medium.  
Like many of the earlier suggestions, the casing is usually peeled and 
discarded and the home cooks generally kick up the heat with hot smoked 
paprika and/or chipotle powder.  Some use cayenne and a few use (horrors) 
"dried hot red peppers" from California, the stuff offered on the table in 
Italian restaurants consisting mostly of seeds, whatever they are.

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• Maybe in reply to: George Nelson: "[CH] Re: Chorizo"